Raspberry Almond Layer Cake
INGREDIENTS
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ALMOND CAKE LAYERS
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3/4 cup (168g) unsalted butter, room temperature
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1 1/2 cups (310g) sugar
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3/4 cup (173g) sour cream, room temperature
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1 tbsp (10ml) almond extract
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6 large egg whites, room temperature
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2 1/2 cups (325g) all purpose flour
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4 tsp (15g) baking powder
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1/2 tsp salt
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3/4 cup (180ml) milk, room temperature
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1/4 cup (60ml) water, room temperature
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RASPBERRY FROSTING
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6 oz (170g) raspberries
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3/4 cup (168g) salted butter
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3/4 cup (142g) shortening
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6 cups (690g) powdered sugar
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ALMOND FROSTING
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3/4 cup (168g) salted butter
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3/4 cup (142g) shortening
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6 cups (690g) powdered sugar
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2 tsp almond extract
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2-3 tbsp water
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