Ingredients:
For the Almond Cake:
– 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
– 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
For the White Chocolate Amaretto Buttercream Frosting:
– 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
Assembly and Garnish:
– 1 cup raspberry preserves
– 1 cup fresh raspberries
– 1 cup thinly sliced almonds