Flourless Almond Cake with Raspberry Sauce

This raspberry & almond cake is , moist layered cake that’s iedal for any springtime occasion. It begin with a moist almond cake with sweet raspberry jam in filling. The cake is top with cream cheese that is light, fluffy & sweet. It’s a crowd pleaser & would be perfect for any holiday including Easter, Mother’s Day, baby showers, or  lavish weekend brunch.
This berry-filled almond cake recipe creates such a moist cake, in part because of the almond flour in the batter which also adds the best almond flavor. Raspberry jam & fresh raspberries pair perfectly with sweety almond cake and whipped cream cheese frosting. It’s sweet, tangy, rich and light all in one beautiful layered cake!

°2/3 teaspoon of sugar
°1/2 cup almond flour
°1/2 cup baking powder
° 1/4 ton of salt
°2 large eggs
°1 piece of butter
°8 ounces of marzipan
°Half a teaspoon of vanilla extract
+ fresh berries
°1 package (12 ounces) unsweetened frozen berries
°1/4 teaspoon of sugar
°2 tablespoons of fresh lemon juice
level 1
Preheat oven to 350 degrees F . Line the bottom of a 9-inch round cake pan with parchment paper and coat the parchment paper and sides of the pan with butter. Sit sideways. Mixing sugar, almond flour, baking powder, & salt in a medium bowl. Stirring mixture well & set aside.
The second step
Place the egg whites in a large bowl and beat on high speed with an electric mixer until soft peaks form. Transfer the mixture to a bowl and set it aside. Place the butter in the same large mixing bowl and beat on medium-high speed with an electric mixer until fluffy. Add the marzipan, a few pieces at a time, beating well after each addition, just until smooth.
Step 3
For the sauce, combine all ingredients in a food processor or blender; Mashed potato. Press mixture through fine wire mesh and discard solids. Cover it and put it in the fridge. Makes 1 cup
Step 4
Reduce speed to medium and gradually stir in sugar mixture. Add the egg yolks and beat until smooth. Add the vanilla extract and mix the egg whites in three additions, stirring until the white streaks disappear. Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes or until top of cake turns light brown.
Fifth step
Cool cake in pan for 5 minutes. Run a knife around edge of cake Remove cake from pan Remove parchment paper and let cool completely on wire rack Serve cake with raspberry sauce and fresh berries or sliced plums or cherries.  Cake can be cover in an airtight container & stored at room temperature for up to 2 days.

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