Almond Cake with Key Lime Buttercream and Raspberry Compote

Total Time:
2 hr 30 min
Prep:
1 hr 30 min
Inactive:
25 min
Cook:
35 min

Yield:
12 servings
Level:
Advanced

Ingredients
  • Almond Cake:
  • 2 sticks (16 tablespoons) unsalted butter, room temperature, plus for greasing pans
  • 1 1/4 cups sugar
  • 8 eggs, separated
  • 1 cup almond meal
  • 2 cups all-purpose flour
  • 4 1/4 teaspoons baking powder
  • 1/4 cup evaporated milk
  • 1/4 cup almond liqueur
  • Almond Liqueur Simple Syrup:
  • 1 cup water
  • 3/4 cup sugar
  • 1/4 cup almond liqueur
  • Key Lime Buttercream:
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 cup cream cheese, room temperature
  • 4 cups powdered sugar, sifted
  • 1/4 cup freshly squeezed lime juice
  • Zest of 2 limes
  • Raspberry Compote:
  • 1 pint raspberries
  • 1/2 pint blackberries
  • 1/4 cup sugar
  • 1/4 cup water
  • Juice of 1 lime
  • Decorations:
  • Blackberries
  • Raspberries
  • White chocolate curls, fans, etc., optional
  • Powdered sugar
Directions
  • For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment.

  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine.

  • In another bowl, sift together the flour and baking powder to combine. Set aside.

  • Combine the evaporated milk and almond liqueur. Set aside.

  • With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix.

  • With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter.

  • Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes.

  • Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes.

  • For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes

  • Once cooled, stir in almond liqueur. Reserve.

  • For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve.

  • For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside.

  • To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup.

  • Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake.

  • With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream.

  • Place another cake layer, cut-side up, on top. Repeat with the rest of the layers.

  • To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Spring Baking Championship