Raspberry Almond Cake

This cake has a story…my husband and his best friend during a ski trip to Utah went to dinner in one of his favorite place in Salt Lake City, called Market Grill. Once they were back I could not hear the end of how good was their meals, specially the dessert. And surprisingly the dessert that they “glorify” so much was in the restaurant’s website. No need to further explain why I decided to make this cake (called torte in the website). I am sure that by now you all can imagine how happy my husband felt when I told him that I would try to make this cake. Although it seems complicated due to the length of the ingredients list, actually it is a pretty simple recipe. If you are interested in the original recipe please go to Market Grill, Salt Lake City site.

One more thing…this is my 100th post, so why not celebrate with a cake?

Ingredients:

Cake
3 egg whites
1 ¼ tablespoons sugar
¼ teaspoon cream of tartar
pinch of salt

3 egg yolks
1 ¼ tablespoons sugar
pinch of salt
1 ¼ teaspoons cornstarch
2 tablespoon melted cooled butter
1/3 cup finely chopped, lightly toasted almonds

Pastry Cream
1 7/8 cups milk
½ cup sugar
1/8 teaspoon salt
1 ¼ teaspoons unflavored gelatin
4 egg yolks
1 ¼ tablespoons flour
2 tablespoons cornstarch
1/3 cup milk (additional)
2 ½ tablespoons butter
1 ½ teaspoons vanilla
½ teaspoon almond extract
3 egg whites
3 tablespoon sugar (additional)
1 pint container of fresh raspberries

Method:

Cake
Beat egg whites with cream of tartar and salt until thick. Add sugar and contiue beating until peaks are stiff and shiny. Set aside. Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes).

Add cornstarch and mix well. Fold in the melted butter and chopped almonds.

Fold this mixture into egg white mixture. Divide batter between two loaf pans that have been lined with parchment.

Bake at 350 degrees for approximately 20 minutes or until lightly browned.

Cool in the pan.

Pastry Cream
Place 1 7/8 cup milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes , until the gelatin is soft.

Add sugar and salt, place over medium heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/3 cup milk.

Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts.

Beat egg whites and 3 tablespoons sugar until will hold soft peaks.

Fold hot mixture into egg whites until well combined and let cool.

Assembly:

On top of one sponge cake spread approximately ½ inch thick layer of pastry cream to within ½ inch of edge of layer.

Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another thin layer of pastry cream over raspberries.

Place the second layer of cake over pastry cream and press gently. Sift powdered sugar over top and decorate with the remaining raspberries.

Enjoy!

Thank you for stopping by Simple Recipes and have a great week!