Chilled Raspberry Almond Cake

Chilled Raspberry Almond Cake


So this looks like a winter-y cake but I promise it is not. Think of it like a snow cone. It looks like snow, feels like snow, but you don’t eat it a snow cone in December. You eat snow cones in the summertime, when it’s hot outside and your shoulders are sunburned. This cake looks like winter but it’s a summertime cake. Because it’s chilled.

 

 

Chilled Raspberry Almond Cake

Plus, have you ever bought raspberries during the off season? Holy guacamole those little beauties are pricey. To buy enough to make a cake like this during the wintertime you’d need deep pockets. And I don’t have deep pockets. I have normal, shop the sales, clip a coupon, no way am I spending 20 bucks on raspberries in the winter – pockets. So while I’ve had the idea for this cake for months, I’ve waited not-so-patiently until the price of raspberries reached a reasonable state.

 

At first I thought I was going to do raspberry buttercream for the entire cake, filling and topping. But then…. maybe not. Maybe an almond buttercream on top. Maybe no frosting on top. Wait wait I’ve got it. Meringue. But not just any meringue. Almond meringue.

Genius.

 

And I couldn’t decide between  a buttercream filling or a jam filling so, naturally, I just did both. I’m terrible at making choices. That’s why I always order the appetizer sampler when we go out to restaurants. It’s the best item on the menu for people like me. Non-decision makers. It’s not because I’m picky, it’s because I like too many things. So when I can’t decide (aka always) I go for the option that gives me the most bang for my buck.

Um, yes please, I’ll take one of everything.

So let’s just really quickly go over the components of this cake. Two layers  of white cake loaded with fresh raspberries. Stuff some raspberry buttercream and raspberry jam in the middle, then cover the whole thing in an almond-flavored meringue frosting. Mmmmmm. Almond. But wait! Top it with more raspberries and slivered almonds.

Bingo. That’s the ticket.

Chilled Raspberry Almond Cake

My family loved this cake. In fact I think I saw my husband shed a tear when he found out there was none left over the next day. And like I said, this cake is chilled. Ahhhhhh chilled cake is so good! That’s why this cake is perfect for the warmer months. And it’s e-z. Promise. Nothing tricky here, just an awesome cake you can whip up the next time raspberries are on sale at the market. Grab a couple boxes, snag a few almonds, and make this sweet summertime treat – you’re gonna love it!

 

5.0 from 1 reviews
Chilled Raspberry Almond Cake
 
Prep time
Cook time
Total time
 
This chilled layer cake is the perfect treat for summertime with raspberry buttercream filling and almond meringue! Yum!
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
cake
  • 2 tablespoons all purpose flour
  • 2 cups cake flour
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup heavy cream
  • 2 tablespoons half and half or whole milk (I used fat free half and half)
  • 2 teaspoons baking powder
  • 4 egg whites at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups fresh raspberries
buttercream filling
  • 1 cup butter at room temperature
  • 4 cups powdered sugar
  • 8 tablespoons raspberry jam at room temperature, divided
  • 1-2 tablespoons heavy cream
meringue frosting
  • 1¼ cups sugar
  • 4 tablespoons water
  • 1½ tablespoons light corn syrup
  • 5 egg whites at room temperature
  • 3 teaspoons almond extract
  • ⅓ cup shaved/sliced almonds
  • 1 cup raspberries
Instructions
  1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
  2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
  3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
  4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
  5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.


 

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Comments

Chilled cake. My day has been made! The raspberries are so pretty and perfect for spring!

This looks sooooo delicious!

That looks so good! I love all the raspberries 🙂

    Can I make the frosting with a hand mixer ? I hope so because it sounds wonderful!!

I’m not a baker. I wish there was a baker around here who would make this cake. It looks delectable. Almond merengue – yum Thanks for sharing the pictures and the recipe.

    Oh it’s not very hard – I bet you could do it! I’d help! Or you can come to my house and share mine 😉

This cake looks delicious. In fact, I am making it right now. I have a question about the sugar addition. The directions state to add sugar to the dry ingredients and then again to the liquid mixture. Can anyone that has made this clarify this for me?

    Hi Jennifer, you just need to add the sugar to the wet ingredients, not with the dry ones. I’ve updated the recipe to clarify any confusion! 🙂

This cake looks amazing I want to make it for Mother’s Day but I was wondering about the meringue, are there concerns with using egg whites that are uncooked for the meringue? I can’t wait to make it thanks for sharing this yumminess

you don’t specify to add the cake flour/salt mixture in the medium bowl with the ingredients in the larger bowl. Is that a step you missed or am I missing something? thanks. Would love to try this!

    Hi Amy, sorry for the confusion! I’ve recently updated the recipe to clarify this! 🙂

Making this right now, I’ve never made a cake where you add the sugar to the wet ingredients, or i don’t even think i’ve made one without butter! haha. Batter was delicious. Also, I think you’re really fun and pretty and I loved your bio. Thanks!

Making this cake for my husband’s birthday. Just curious, how long does this cake hold up in the refrigerator since it’s a meringue frosting?

    I’m wondering the same thing? Planning a dinner party and would like to make ahead if possible. Has anyone had experience with making it the day before?

Hi! I love this recipe, i was just curiois if i could make cupcakes out of the recipe? If so, about how many cupcakes would it yeild?

    Hi Sera- This is a complete shot in the dark but my guess would be maybe 36? I have no idea- I’ve never used this recipe for cupcakes!