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White Chocolate Almond Raspberry Cake


White Chocolate Almond Raspberry Cake


Almond cake:

2 1/2 cups cake flour, sifted

1 1/2 cups powdered sugar

1 cup unsalted butter, at room temperature

3/4 cups whole milk, at room temperature


2 /3 cup heavy cream, room temperature

6 large egg whites, lightly beaten

3 baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt

1 teaspoon vanilla, 2 teaspoons almond extract

White Chocolate Amaretto Buttercream:


150 ml high-quality white chocolate, melted and cooled

1 cup unsalted butter, at room temperature

2 1/2 cups condensed milk, sifted

1 1/2 tablespoons amaretto liqueur, 1 tablespoon whipped cream

1 teaspoon almonds, 1/4 teaspoon salt



1 can of raspberries, 1 cup fresh raspberries

1 cup 1 cup finely chopped.


Cake: Mix dry ingredients. Cream the butter and sugar in a separate bowl. Add the egg white, then the

extract, milk and cream. Mix wet and dry. Pour into 9 containers. Bake at 350°F for 25-30 minutes.


Glaze: Use butter and gradually add sugar. Add the cream, amaretto, extract and finally the melted

white chocolate.

Assembly: Cut the cooled bread in half. Finish with cream and raspberry jam. Let it cool outside, cut

off the edges and finish with fresh raspberries.

Treat yourself and your loved ones to this delicious dessert, perfect for any occasion or to brighten up

an ordinary day.

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