Author Notes: This cake has three creams – sour cream in the cake and mascarpone cream and whipping cream in the icing- all put together to highlight beautiful fresh raspberries. I found myself with no granulated sugar in the pantry, but after a little research, compensated with powdered sugar- it worked !! —inpatskitchen
Makes: a one layer nine inch cake
Ingredients
For the almond cake
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8
tablespoons softened butter
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1 1/2
cups packed powdered sugar(confectioners)
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2
eggs
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1/2
teaspoon almond extract
-
1
cup sour cream
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2
cups AP flour
-
1
teaspoon baking soda
-
1
teaspoon baking powder
-
About 20 fresh raspberries
Icing
-
8
ounces mascarpone cheese
-
1/2
cup powdered sugar
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1
cup whipping cream
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1/2
teaspoon almond extract
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1
pint ( or more) fresh raspberries
Directions
For the almond cake
- Prepare a 9 inch spring form pan by lining it with parchment paper ( Thanks boulangere!) and then buttering and flouring the parchment and sides of the pan.
- Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
- Stir in the sour cream and almond extract.
- Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (Batter will be thick)
- Spread the batter evenly into the prepared pan and then push the raspberries into the batter randomly leaving some of the tops exposed.
- Bake in a pre heated 350F oven for 40 to 50 minutes utilizing the toothpick test. Cool and refrigerate.
Icing
- With a hand mixer or electric wire whip, whip the mascarpone ,sugar and almond extract until smooth and creamy.
- While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
- Remove the cake from the pan and place it on a serving plate.Frost the cake on top and sides (use all the icing).
- Stud the cake with as many raspberries as your heart desires.
- Serve in wedges showered with more raspberries.