Almond Pound Cake with raspberry cream cheese buttercream.
How dreamy does that sound!?
Well it tastes even dreamier!
This combination is perfection right here!
First of all let’s do the happy dance because I just showed you guys how to make my version of Cream Cheese Buttercream.
I say “my version” because it is sort of a long way around compared to just throwing cream cheese into a Swiss Buttercream Recipe, BUT the result is a super sturdy stable mix.
So you will definitely want to check out the Cream Cheese Buttercream Recipe!
But back to the Almond Pound Cake part! This finely textured pound cake is light and buttery and moist and packed with just the right amount of almond flavor.
The delicate tang from the cream cheese buttercream that by the way: IS RASPBERRY!
I mean, can it get any better than this?
Alright~ enough about me trying to sell it to you~ just take a look at that picture and it speaks for itself!
I’ve finally got to playing around with my Russian Piping Tips that are just about the hottest thing since ~summer in Florida!
You may want to grab a set of these for yourself, they are way cool!
To check out my tutorial for just the Russian Tips Click here
Or just leave it plainly decorated since this cake really doesn’t need much to win hearts!
It is so good!
- Prepare the Raspberry Puree by cooking the fresh (or frozen) raspberries with 2 Tbs of water in a heavy bottom sauce pot over low heat until they are broken down and of compote consistency
- Transfer to a blender and puree smooth
- Strain out the seeds and pulp through a fine mesh strainer.
- Prepare teh cream cheese icing and the swiss buttercream and mix the tow together as shown here in the video/recipe for Cream Cheese Buttercream
- Cool the puree fully to cold, before adding to the Cream Cheese Buttercream
- Prepare all the base recipes in advance then assemble the cake as shown in the video tutorial
All ingredients are to be at room temperature before mixing
- Unsalted Butter 12 Tablespoons (170g)
- Granulated Sugar 1½ cup (300g)
- Eggs large 3 (300g)
- Evaporated Milk ¾ cup (180ml)
- Vanilla Extract 1¼ teaspoon
- Almond Emulsion 2 teaspoons
- Salt ½ teaspoon
- All Purpose Flour 1½ cup (190g)
- Cake Flour ¼ cup + 2 Tablespoons (45g)
- Almond Flour ¼ cup + 2 Tablespoons (38g)
- Baking Powder 2¼ teaspoons
- Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
- Sift both flours with the almond flour & baking powder.
- Combine the evaporated milk, vanilla & almond extract together
- Add the eggs one at a time to the creamed mixture and be sure to scrape the bottom & sides of the bowl as needed for a smooth mix.
- Add1/3 of the flour mixture to the creaming mixture and mix until just combined.
- The slowly add the half of the entire amount of the evaporated milk and extract while mixing on low- medium speed, just until combined
- Add another ⅓ of the flour mixture and then add the remaining evaporated milk
- Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
- Bake in preheated 350° F oven for 10 minutes then turn the oven temperature down to 325°F for another 18-20 minutes or until it is done
- The cakes will be golden browned and when a toothpick inserted in the center comes out with moist crumbs not raw, they are done
- Cool slightly before un-molding onto a cooling rack
- Cakes layers can be frozen wrapped well for up to 1 month CLICK HERE FOR MORE