This chilled layer cake is the perfect treat for summertime with raspberry buttercream filling and almond meringue! Yum!
Prep Time: 45 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings:12servings
Ingredients
2tablespoonsall purpose flour
2cupscake flour
1teaspoonsalt
1cupsugar
1cupheavy cream
2tablespoonshalf and half , or whole milk, (I used fat free half and half)
2teaspoonsbaking powder
4egg whites, at room temperature
1teaspoonvanilla extract
½teaspoonalmond extract
1 ½cupsfresh raspberries
Buttercream Filling
1cupbutter, at room temperature
4cupspowdered sugar
8tablespoonsraspberry jam at room temperature, divided
1-2tablespoonsheavy cream
Meringue Frosting
1 ¼cupssugar
4tablespoonswater
1 ½tablespoonslight corn syrup
5egg whites, at room temperature
1tablespoonalmond extract
⅓cupshaved/sliced almonds
1cupraspberries
Instructions
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)
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.
Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
Filling
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.
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.