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Almond–Berry Cake

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Almond–Berry Cake
Recipe type: Dessert
Almond–Berry Cake is Norwegian food recipe using fresh raspberries.
  • 8 Tbs. butter, softened
  • 3 eggs
  • ¾ cup sugar
  • ½ tsp. vanilla
  • ¾ cup flour
  • 1 8-oz. roll almond paste, coarsely grated
  • 1 pt. heavy whipping cream
  • 1 qt. basket fresh raspberries, halved
  • 1 tsp. powdered sugar (optional)
  • 3 Tbs. lingonberry preserves
  • ⅓ cup berry or pear juice
  1. Preheat oven to 350°F. Generously butter two 8” round baking pans and line bottoms with parchment paper. Butter the paper and dust with flour.
  2. Cream butter, sugar and eggs until fluffy. Add grated almond paste and mix for about two more minutes, until entire mixture is light and fluffy. Sift flour into bowl and fold carefully into the batter. Do not over-mix.
  3. Pour batter into prepared pans and bake in the middle of oven until cake is a nice golden brown, 25–30 minutes. Let the cakes rest for 6 hours before assembly.
  4. For the filling, whip cream until it forms soft peaks; it should be neither too soft nor stiff. If you add sugar for sweetening, do so when the cream begins to thicken. Carefully stir in berries and preserves.
  5. Place one of the two cake layers on a serving platter. Brush cool cake with berry juice or sherry. Pour whipped cream and berry filling onto cake; spread evenly. Add the second layer.

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