Raspberry Almond Layer Cake

So there was a moment this past weekend where I realized what true love really is. It’s giving your spouse the “best” pillow even when you want it. Let me explain.
We were visiting my parents and therefore not using our usual pillows. The first night, we just grabbed the pillow that had been on our side of the bed and went to sleep. Yes, I noticed that his was softer and fluffier than mine, but I wasn’t going to steal it from him. I want him to be comfortable and I can deal with the less fluffy pillow – no problem.

So there was a moment this past weekend where I realized what true love really is. It’s giving your spouse the “best” pillow even when you want it. Let me explain.  We were visiting my parents and therefore not using our usual pillows. The first night, we just grabbed the pillow that had been on our side of the bed and went to sleep. Yes, I noticed that his was softer and fluffier than mine, but I wasn’t going to steal it from him. I want him to be comfortable and I can deal with the less fluffy pillow – no problem.


INGREDIENTS
ALMOND CAKE LAYERS
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp (10ml) almond extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature

RASPBERRY FROSTING
  • 6 oz (170g) raspberries
  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • ALMOND FROSTING
  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 2 tsp almond extract
  • 2–3 tbsp water

INSTRUCTIONS
TO MAKE THE CAKE LAYERS:
  1.  Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  3. Add sour cream and almond extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7.  Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
  8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.


TO MAKE THE FROSTINGS:
  1.  To make the raspberry frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
  2.  In a large mixer bowl, beat the butter and shortening together until smooth.
  3. Slowly add half of the powdered sugar and mix until smooth.
  4.  Add 5 tablespoons of raspberry puree and mix until smooth.
  5. Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed. Set aside.
  6. To make the almond frosting, beat the butter and shortening together until smooth.