How to Prepare Perfect Almond Cake with Raspberry and Red Currant Filling

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Super Quick Homemade Almond Cake with Raspberry and Red Currant Filling. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Almond Cake with Raspberry and Red Currant Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almond Cake with Raspberry and Red Currant Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Almond Cake with Raspberry and Red Currant Filling using 32 ingredients and 9 steps. Here is how you cook it.

Baked this for our Christmas dinner. The process is worth the effort. The recipe is originally lifted from homecookingadventure.com with a few revision on the order of how things are prepared.

Ingredients and spices that need to be Make ready to make Almond Cake with Raspberry and Red Currant Filling:

1. White Cake Layers:
2. 2 1/3 cups (290 g) cake flour
3. 3 tsp (12 g) baking powder
4. 3/4 tsp (3 g) salt
5. 1 1/2 tsp (7 g) almond extract
6. 1 1/4 cups (250 g) sugar
7. 3/4 cup (170 g) unsalted butter, room temperature
8. 1 cup (240 g) whole milk
9. 5 large eggs white (150g)
10. Almond Biscuit:
11. 1/4 cup (55 g) butter, chilled cut into small cubes
12. 1/2 cup (50 g) ground almonds
13. 1 tbsp (15 g) sugar
14. 1/2 cup (60 g) all-purpose flour
15. 1/4 tsp (1 g) salt
16. 1 tbsp (15 ml) ice cold water
17. Raspberry and Red Currant Filling:
18. 5 oz (140 g) fresh or frozen raspberries
19. 2 oz (60 g) fresh or frozen red currants
20. 1/4 cup (50 g) sugar
21. 1 tbsp (15 ml) lemon juice
22. Sweetened Condensed Milk Buttercream:
23. 1 1/3 cups (300 g) unsalted butter, room temperature
24. 1 can (14 oz) or 397 g) sweetened condensed milk
25. 1 tsp (5 g) vanilla extract
26. Decorations:
27. Fresh raspberried
28. Fresh red currants
29. sticks Cinnamon
30. Fresh rosemary
31. Powdered sugar
32. Red gel food coloring

Instructions to make to make Almond Cake with Raspberry and Red Currant Filling

1. Prepare white layer cakes: Grease and line with parchment paper two 8-inches cake pan. In a bowl, sift flour, baking powder and salt. In a separate bowl, cream butter with 3/4 cup sugar until smooth. Add almond extract and mix to combine. With the mixer on low speed, gradually add flour mixture and milk - alternately and making sure that its well combined before adding the next batch. Mix until all is well incorporated.
2. In another bowl, whip egg whites until foamy. Gradually add 1/2 cup sugar while continuously mixing until stiff peaks form. Fold whipped whites into the batter mixture. Make sure not to over mix. Divide batter unto prepared pans and bake at a pre-heated oven of 180C for 20-25 minutes or until a toothpick come out clean. Set aside to cool completely.
3. Prepare almond biscuit: In a large bowl combine flour, sugar, ground almonds and salt. Cut the cutter unto the dry ingredients until crumbs are formed. Add the water and still until incorporated. Wrap in a plastic wrap and shape into a disc. Refrigerate fo a least 30 minutes.
4. Roll the dough between two pieces of plastic wrap until a 8-inches cake pan can be traced over it. Cut and remove excess dough. Refrigerate for 30 minutes before baking. Prick the circle dough with a fork and bake in a pre-heated oven of 180C for 15-20 minutes. Set aside to cool completely.
5. Prepare the filling: In a sauce pan, combine all ingredients over a medium heat. Simmer for 15 minutes or until thickens. Turn off heat and pass through a strainer to remove seeds. If the sauce is too runny, return to the sauce pan on low heat and consider adding cornstarch slurry 1 tbsp at a time until you achieve the desired jammy consistency. Set aside to cool.
6. Prepare the sweetened condensed buttercream: To start, ensure that both butter and sweetened condensed milk are at room temperature. Using a mixer cream butter until light and fluffy. Add the vanilla extract. Gradually add the condensed milk in thirds, mixing throughly after each addition. Mix until well combined.
7. To assemble: Place the almost biscuit at the base, top it with buttercream then carefully lay over it the one of the white layer cake (top side down). Pipe a border of buttercream around the top of the layer cake then pour into this enclosed area the raspberry and red currant filling. Carefully place on top the second cake layer (top side down). Spread a thin layer of buttercream on top and sides. Refrigerate for 30 minutes to set.
8. After 30 minutes, cover with buttercream frosting to smoothen and even out the sides and edges. Refrigerate for 1 hour to finally set.
9. To decorate, make short upward brush strokes of the red gel food color at the bottom of the cake. Then pipe small tips of the remaining buttercream frosting at the bottom side of the cake. Decorate the top with the fresh raspberries, red currents, cinnamon sticks and sprigs of rosemary. Dust with powdered sugar.

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