White Chocolate Almond Raspberry Cake | Desserts

Ingredients

• 2 and 1/2 cups cake flour, sifted (315 grams)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (227 grams) unsalted butter, at room temperature
• 1 and 1/2 cups (298 grams) granulated sugar
• 6 large egg whites, at room temperature, lightly beaten until foamy
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 3/4 cup (170 grams) whole milk, at room temperature
• 2/3 cup (152 grams) sour cream, at room temperature
• 1 cup (227g) unsalted butter, at room temperature
• 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 1 Tablespoon heavy cream
• 1 and 1/2 Tablespoons amaretto liqueur
• 1 teaspoon almond extract
• 6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
• 1 cup raspberry preserves
• 1 cup fresh raspberries
• 1 cup thinly sliced almonds