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German Pastry Chef, home

Cream Cakes, Whipped Cream Cakes, Layer Cakes

Raspberry Almond Cake

Raspberry almond cake with mascarpone cream, a shiny raspberry glaze, piped cream, fresh raspberries and almond crunch
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Prep
30 min
Bake
3 hr
Total
3 hr 30 min
Makes
14 slices

This heavenly cake came out of a very special collaboration with my wonderful community! Inspired by their creative ideas and favorite flavors, I baked a delicious creation that will make every sweet tooth's heart beat faster.

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The almond sponge is the perfect base for this extraordinary cake. Its delicate flavor and tender texture go beautifully with the fruity raspberry filling, which brings a touch of freshness and sweetness to every layer.

A special highlight of this cake is the almond crunch: it adds an irresistible crispness and a lovely nutty note.

The creamy mascarpone whipped cream gives the cake a wonderful lightness and rounds everything off perfectly. A hint of vanilla and the fruity freshness of the raspberries add extra accents, while the raspberry glaze on top wraps the cake in a tempting shine.

Every raspberry and every almond on this cake is a tribute to the creative energy and the passionate love of sweet baking that make my community so special. Together we created this wonderful cake that not only treats your taste buds but also touches your heart.

A big thank you to my fantastic community for your inspiring ideas and your support! I'm so happy to share this delicious recipe with you and look forward to many more baking adventures together.

Ingredients

Makes 14 slices

Sponge

  • 6large eggsat room temperature; German size M = US large
  • 1 cup plus 1 tbsp220 ggranulated sugar
  • 1 pinchsalt
  • 3 dropsbitter almond extractOptional. A strong almond flavoring; a few drops are enough. In the US use pure almond extract; in the UK, almond extract.
  • 1 ⅔ cups210 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ⅓ cup30 galmondsground
  • ½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).

Raspberry layer

  • 9 oz250 graspberriesfrozen
  • 2 ½ tbsp20 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 1 ½ tbsp20 ggranulated sugar

Almond crunch

  • ¾ cup100 galmondschopped
  • 3 tbsp40 ggranulated sugar

Cream filling

  • 2 cups plus 1 tbsp500 gmascarpone
  • 2 cups500 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 3 tbsp40 ggranulated sugar
  • 4 packetswhipped cream stabilizer1 packet = 8 g. A packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Glaze

  • raspberry juice
  • 1 packetclear cake glazeA powder that sets fruit juice or water into a clear glaze over fruit tarts. In the US use clear cake glaze powder (sold online), or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml.

Decoration

  • 12raspberries
  • almondschopped, a little
  • powdered sugara little. Very finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a 10-inch (26 cm) springform pan with parchment paper.

  2. Beat the eggs with the sugar and salt for about 10 minutes until pale and fluffy.

  3. Mix the flour, baking powder and ground almonds, sift them over the egg mixture and fold in gently and carefully, stirring in the almond extract as you go.

  4. Pour the batter into the springform pan and bake for about 25 minutes. Then turn it upside down onto a wire rack and let it cool in the pan, upside down.

  5. Release the sponge from the pan and cut it horizontally into three layers (so you cut through it twice).

Crunch

  1. Carefully caramelize the sugar over medium heat. As soon as the caramel turns amber, take it off the heat and stir in the almonds.

  2. If the almonds clump together, you can warm them again over medium heat on the stove to loosen them a little.

  3. Tip the almonds onto a sheet of parchment paper, pull them apart and let them cool.

Raspberry layer

  1. Let the raspberries thaw in a saucepan so you keep all their juice.

  2. Stir the raspberries with the sugar and cornstarch and bring to a boil, stirring, until everything has thickened. Then let it cool.

Cream filling

  1. Mix the mascarpone with the sugar, then stir in the cream and whip.

  2. When the cream is almost stiff, sprinkle in the whipped cream stabilizer.

Assembly

  1. Place one layer on a cake plate, set the springform ring around it and spread about ⅓ of the cream on top. Scatter over some of the crunch, then add the next layer, spread it with the raspberry layer and sprinkle on a little more almond crunch. Top with the last layer and spread another ⅓ of the cream over it. Then chill the cake for at least two hours.

  2. Remove the springform ring and cover the cake with the remaining cream, but first spoon a little of it into a piping bag.

  3. Make the clear cake glaze with raspberry juice following the package directions, let it cool down and spread it over the top of the cake.

  4. Once the glaze has set and cooled, pipe the remaining cream on top and garnish with raspberries and crunch.