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ALMOND POUND CAKE

Ingredients for 3 pound cake layers;

1-1/2 cups cake flour, sifted before measuring

2 sticks butter at room temperature

1-1/4 cup superfine sugar

5 large eggs

Directions:

Preheat the oven to 350 degrees.  Butter and flour 3-9" cake pans.

Roast the almonds in the oven for 10 minutes.  Let them cool for 5 minutes, then pulverize them with 1/2 cup of the presifted flour.  Stir the nut-flour in with the remaining flour.

Cream the butter and sugar thoroughly.  Add the eggs, one at a time, incorporating each completely before adding the next.   Fold the nut flour into the wet ingredients in thirds.

Divide the batter equally between the pans and bake for 15 to 18 minutes.  Layers will be firm, and slightly shrunk from the sides of the pan.      Let the layers cool in the pan for 10 minutes, unmold, and continue cooling to room temperature.

Yield: 3 pound cake layers

 

SUGAR SYRUP

Ingredients:

1/2 cup water

1/2 cup sugar

1 teaspoon strained fresh lemon juice

2 tablespoons raspberry brandy

Directions:

Heat the water sugar and lemon juice together until the sugar dissolves.  Let it cool and add brandy.

Baste the layers of Almond Pound Cake with this syrup before spreading on the buttercream.  Unused syrup may be stored in the refrigerator for a month or added to fresh fruit purees to make fruit sauce or a sorbet base.

RASPBERRY BUTTERCREAM

Ingredients for a 3 layer cake:

2 cups sugar

1/2 cup water

1 teaspoon strained lemon juice

2 large eggs

3 large egg yolks

1 pound butter, at room temperature.

2 tablespoons raspberry brandy

Directions:

Combine the sugar, water, and lemon juice in a small saucepan.  Cook over medium heat until the sugar reaches 240 degrees on a candy thermometer.

Stir the eggs and yolks together in the bowl of an electric mixer.  Slowly pour in the hot sugar syrup, beating constantly until the bowl cools to room temperature, at least 5 minutes.

Cut the butter into single tablespoon pieces and incorporate them 2 at a time slowly.  Lastly beat in the brandy.If the buttercream is too soft to spread chill it 30 minutes.

 

WHIPPED CREAM GARNISH

Ingredients:

1/2 teaspoon unflavored gelatin

3 tablespoon water

1/2 cup whipping cream

1 tablespoons raspberry brandy

Directions:

Blend the gelatin into warm water.  Heat, stirring, until the gelatin dissolves.

Whip cream in a chilled bowl with chilled whisk or beaters until it begins to thicken noticeably.  Pour in the gelatin mixture and continue beating until the cream forms firm peaks.  Whisk in brandy.

Chill until needed.


ASSEMBLING RASPBERRY ALMOND POUND CAKE

Ingredients:

1 recipe Almond Pound Cake: 3 cake layers

1 recipe Sugar Syrup: use to moisten pound cake layers

1 recipe Raspberry Buttercream

1/2 pint fresh raspberries: set aside 12 perfect berries

1 cup whipped cream

Directions:

Spread 1/4 of buttercream over bottom layer of cake.  Distribute 1/2 of the raspberries on top and cover with a second layer of cake.  Repeat with buttercream and raspberries.

Smooth the third quarter of frosting over the top of the cake using the last quarter to cover the sides of the cake.

Center the remaining raspberries on top of the cake in a decorative design or press whipped cream through a pastry tube to make rosettes around the edge and in the middle centering a raspberry in each rose.