Categories: Cakes - Frosting - Icing

Ingredients

• Cake
• 1 cup almond flour
• 5 eggs, separated, room temperature
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1 tsp. almond extract
• 1/3 cup plus 1 Tbsp. self-rising flour
• Raspberry Cream
• 3 cups raspberries, divided
• 1 1/4 cup heavy whipping cream
• 3 Tbsp. plus 1 tsp. powdered sugar, divided
• 1 Tbsp. amaretto liqueur or 1/4 tsp. additional almond extract
• 1 tsp. almond extract

Directions

1. Heat oven to 350 degrees. Coat three (9-inch) round baking pans with cooking spray; line bottoms with parchment paper. Sprinkle almond flour over parchment paper-lined baking sheet. Bake 5 minutes or until golden brown, cool completely on wire rack.

2. Beat egg yolks and 3/4 cup of the sugar in large bowl at medium speed 3 minutes or until thick and pale yellow. Beat in 1 tsp. almond extract. Beat egg whites in large clean bowl at medium-high speed 1 minute or until foamy. Sprinkle with remaining 1 Tbsp. sugar, beat 2 to 3 minutes or until stiff peaks form.

3. Using rubber spatula, fold self-rising flour into egg yolk mixture in 3 parts alternately with egg whites. Fold in almond flour with the last addition of self-rising flour. Divide batter between pans.

4. Bake 15 to 18 minutes or until golden brown and top springs back when gently pressed. Cool completely in pans on wire racks. Invert cakes onto wire racks; remove parchment paper. Turn cakes top-side up.

5. Lightly mash 2 cups of the raspberries in medium bowl. Beat cream, 3 Tbsp. of the powdered sugar, amaretto and 1 tsp. almond extract in large bowl at medium-high speed 1 to 2 minutes or until stiff peaks form; fold in mashed raspberries.

6. Place one cake layer on serving plate; spread with one-third of the raspberry cream. Repeat with remaining cake layers and raspberry cream. Garnish with remaining 1 cup raspberries; sprinkle with remaining 1 tsp. powdered sugar. Store in refrigerator.

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