Elegant Almond and Raspberry Wedding Cake
This sophisticated wedding cake features layers of moist almond sponge, complemented by a tangy raspberry filling and finished with a smooth vanilla buttercream. Perfect for celebrating love, this cake combines classic flavors with a modern twist, making it an ideal centerpiece for your special day.
Ingredients
- 2 cups almond flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons vanilla extract
- 1 cup raspberry jam
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup fresh raspberries
- 1/2 cup almond slices (for decoration)
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
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Step 2:
In another bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 3:
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Step 4:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Step 5:
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
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Step 6:
In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
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Step 7:
Place one cake layer on a serving plate. Spread a layer of raspberry jam on top, then add a layer of whipped cream frosting. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
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Step 8:
Garnish the top of the cake with fresh raspberries and almond slices for decoration.