Description
A moist vanilla sponge layered with tangy raspberry filling, fluffy cream, and crunchy almond slices for texture.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 2 ½ cups raspberries (fresh or frozen)
- ½ cup sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cups heavy cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup sliced almonds (toasted)
- Fresh raspberries & mint leaves (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour.
- Divide batter between pans and bake 25–30 minutes, until golden and a toothpick comes out clean. Let cool completely.
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries release juice.
- Stir in cornstarch slurry and cook until thickened (2–3 minutes). Let cool before assembling.
- Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
- Place first cake layer on serving plate. Spread whipped cream, then raspberry filling.
- Add second cake layer, repeat cream and raspberry filling.
- Place third cake layer, cover top and sides with whipped cream.
- Press toasted almond slices along the sides of the cake.
- Spread raspberry filling on top, then garnish with fresh raspberries and mint leaves.
Notes
- Ensure the heavy cream is very cold for best whipping results.
- For a more intense raspberry flavor, use fresh raspberries if available.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg