Ingredients
For the Almond Raspberry Cake Base:
2 ¼ cups All-purpose flour
½ cup Almond flour (fine ground)
1 ½ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Unsalted butter, softened
1 cup Whole milk
4 Large egg whites
1 teaspoon Vanilla extract
½ teaspoon Almond extract
1 ½ cups Fresh raspberries (tossed in 1 tbsp flour)
For the Vanilla Bean Chantilly Cream:
2 cups Heavy whipping cream, chilled
½ cup Powdered sugar
1 tablespoon Vanilla bean paste
4 oz Mascarpone cheese, chilled (provides the stable, silken texture)
¼ teaspoon Almond extract
For the Honey Drizzle:
1/3 cup Mild honey (such as clover or orange blossom)
1 tablespoon Hot water
½ teaspoon Vanilla bean paste
Fresh raspberries (for garnish)
Toasted sliced almonds (for garnish)
Instructions
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper.
2. Mix the Cake Batter
In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
Add the softened butter and half of the milk. Beat on low speed until combined, then increase to medium for 2 minutes. The almond flour creates a tender, moist crumb.
In a separate bowl, whisk the remaining milk with the egg whites, vanilla, and almond extract.
Gradually add the wet mixture to the batter in three parts, beating well after each addition.
Gently fold in the floured raspberries by hand using a spatula to avoid staining the batter.
3. Bake and Cool
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Honey Drizzle
In a small bowl, whisk together the honey, hot water, and vanilla bean paste until the mixture is thin enough to drizzle but still holds a syrupy consistency.
5. Whip the Vanilla Bean Chantilly
In a chilled bowl, beat the heavy cream, powdered sugar, vanilla bean paste, and almond extract until soft peaks form.
Add the chilled mascarpone cheese and continue beating until stiff, silky peaks form. The mascarpone ensures the cream is stable enough for layering.
6. Assemble the Cake
Place one cake layer on a serving plate. Brush a small amount of the honey drizzle over the top.
Spread a thick layer of vanilla bean Chantilly cream over the cake.
Place the second cake layer on top and repeat with a light brushing of honey drizzle.
Frost the top and sides of the cake with the remaining Chantilly cream.
Arrange fresh raspberries in a decorative pattern on top.
Drizzle the remaining honey mixture over the berries and allow it to pool slightly.
Press toasted sliced almonds onto the sides of the cake for a professional finish.
Nutrition Information (Per Serving)
Servings: 12
Calories: 480 kcal
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 76mg
Sodium: 215mg
Total Carbohydrates: 54g
Dietary Fiber: 3g
Sugars: 37g
Protein: 6g
Storage Tip: Store in the refrigerator. The almond flavors deepen and the raspberries stay fresh within the cream for up to 48 hours.
