You can find: Almond-Scented White Cake – Part 1

While you are waiting for the cake to cool, it’s time to turn your attention to the frosting.

Frosting:

• 1 cup mascarpone
• 1/4 cups confectioners’ sugar
• 1 1/4 cup heavy cream

You will need 1 1/4 cup heavy cream.

Pour heavy cream into a bowl.

Add 1/4 cups confectioners’ sugar.

Whip together using an electric mixer set on medium-high speed.

Fold in 1 cup Mascarpone.

How the frosting should look.

Both cakes will need to be cut in half.
Use a long serrated knife, cut each cake in half horizontally.

We elected to use Raspberry preserve.

Place half a cake on a plate and spread with Raspberry preserve.

Spread some of the frosting on top.

Place second half of cake on top.

Repeat for all layers.

Spread the remaining frosting over the top and sides.

Press the toasted almonds onto the sides and sprinkle on top.
Clean edges of cake plate.

Time for taste test…
Cut a piece and enjoy!

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
Makes one 9-inch cake; serves 10 to 12.

You can find: Almond-Scented White Cake – Part 1

Let’s create something!

You can find the original recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/almond-scented-white-cake.html
In this case we changes it up and choose to use different frosting

Picture from Williams-Sonoma

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk
• 5 egg whites, at room temperature
• 3/4 cup raspberry preserves, melted
• Raspberries (optional)
• 1 1/4 cups sliced almonds, lightly toasted and cooled

Preheat oven to 350ºF.
Start of with two 9 inches and 1 1/2 inches deep cake pans.
Butter and flour the cake pans.

In a medium bowl, sift 2 cups unbleached all-purpose flour .

Add 1 Tbs. baking powder .

Add 1/2 tsp. salt.
Mix all together.

Put 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature to a large bowl.

Use an electric mixer set on medium-high speed, beat the butter until light.
Gradually add 1 1/2 cups sugar.

Beat until well blended.

Beat in 1 tsp. almond extract

As well as, 2 tsp. vanilla extract.

Once you get a nice consistent blend, Reduce the speed to low.

Alternate adding from 1 cup milk.

And the flour mixture into the butter mixture

Work it until combined.

In a large bowl, use an electric mixer set on high speed, on 5 egg whites, at room temperature.

Beat egg whites until stiff peaks form.

Use a rubber spatula, gently fold the beaten egg whites into the batter.

Continue until it’s incorporated.

Divide the batter between the prepared pans; smooth top with the spatula.

Bake in oven for about 30 minutes at 350ºF.
Cakes are ready once a toothpick inserted into the centers comes out clean.

Transfer to racks and let cool in the pans for 10 minutes.
Use a sharp knife around the pan sides to loosen the cakes.
Invert onto racks and let cool completely.

You can find: Almond-Scented White Cake – Part 2

Enjoy!