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Today, was a snow day. I was beginning to think that we had seen all the snow that were going to see for this winter, but Mother Nature snuck in another glorious soft white day. I have to giggle at myself… I find myself always saying, “Rain day! Time to play in the kitchen!”…. “Snow day! Time to play in the kitchen!”… “Beautiful Spring day and the birds are singing! Time to play in the kitchen!”… I don’t know about you, but I am sensing a pattern here. It doesn’t seem to really matter what the day is like outside, I am always inspired to play in the kitchen. hehe
Truthfully, I originally posted this recipe in March of 2011 but I have always wanted to redo the pictures of it because my original cake, with its dripping red raspberry sauce, reminded me of a vampire cake. (shudders). I just love the texture of this cake and as you scroll through the ingredient list, you will most likely stop at the words, “9 cups of almond pulp”. I know, I know, that is a lot of almond pulp but there is no getting around it. I don’t recommend replacing it with any other ingredient.
This cake is large (you need two 9” pans), tall (4” tall), extremely moist and very light in texture. You can’t say that about many raw cakes so that is why I don’t recommend changing a thing. I cut a piece of cake for the photo down below and Bob asked if he could have it when I was done. I would never deny the man, so of course I said yes. He did comment that it was far too large of a piece and only wanted part of it. After he took a few bites, he remarked how light it was, he seemed quite surprised. In the end… he ate the whole piece in one sitting. hehe
This cake batter is the closest I have come to creating a cake that is somewhat like the texture of a baked cake. Be prepared to fall in love. :)
This recipe was inspired by Sweet Gratitude cookbook.
Divid the batter in half and press evenly into Springform pans.
In one pan, pour half of the raspberry filling on top of the cake.
Spread it out evenly with an offset spatula.
Place both pans in the freezer for the filling to firm up.
Remove the one pan with the raspberry filling when it is firm to touch.
Pour a layer of frosting on top. Spread with an off-set spatula.
Lay a kitchen towel on the count and tap the pan on the counter, bringing
any air bubbles to the surface. Return to freezer to firm up.
Remove from the freezer once firm the touch and pour the remaining
raspberry filling on top of the frosting.
Once again, spread the filling out and place in the freezer to firm up.
With both cake pans all firmed up from being in the freezer,
it is time to assemble the cake.
Remove the ring and base of the pan from the cake.
Stack the two cakes making sure the fillings end up in the center.
Slap down some frosting and start frosting. I like to do the sides first.
Because the cakes are cold, the frosting will stay nice and pliable for applying.
Ooops, I forgot to get a picture of the completely frosted cake before I started
to decorate it, but I think you understand what that looks like. :)