Comments on: almond raspberry layer cake

By: thewheeler

thewheeler — Sat, 27 Feb 2010 08:16:03 +0000

I just made this cake and it was pretty awesome. Since some people said it was dry, I divided the cake batter into 6 8″ pans (baking 2 at a time) and make sure to take them out as soon as the edges started to brown (about 25 min). It made a gigantic six-layer cake (probably dont need six, but the thickness of the layers was just right). I put the simple syrup (with a little kalhua in it) on each layer and put jam on each with the frosting in between the first and last three layers. It was delicious and beautiful. I thought the frosting was only okay though – somehow the butter just tastes weird.

By: Megan

Megan — Mon, 22 Feb 2010 13:30:40 +0000

I made this Friday for a gathering my mom was having and everyone loved it. The bittersweet chocolate frosting was intense but worked so well with the sweetness of the cake. There were two pieces left last night and I opted for the larger one – don’t know if that was necessary:)

By: Meg

Meg — Sun, 31 Jan 2010 02:39:57 +0000

Made this today (was planned, the brownies were unplanned) for my Dad’s 50th birthday. He does NOT want a party, so it was just dessert, not an “official” birthday cake. Everyone loved it.

I found it quite hard to work with the almond paste and my hand mixer. I did crumble it up with my hands first, and it was still hard to get smooth, and contain all the bits in my bowl. I ended up dumping it into the food processor, which worked well. Next time, I’ll start that way and use the mixer after…unless I finally buy a stand mixer.

I did two 10 inch square pans (took 45min to bake), with homemade raspberry jam and a buttercream frosting (similar to swiss meringue but using whole eggs).

By: Maria

Maria — Tue, 19 Jan 2010 14:37:46 +0000

I have to say, I made this cake and it was delicious! Just absolutely delicious. I had problems getting the almond paste to get to a fine consistency and found that it worked best when I crumbled it up with my hands, then used the mixer. 10 egg whites is a lot but the cake was so fragrant and the simple syrup made it so moist. I can’t say enough about this cake. I had some leftover frosting, for which my roommate is very grateful :) and I have been getting RAVE reviews. Thanks so much for this delicious recipe! It smells and reminds me of the rainbow cookies (7-layer) that they sell in the italian pastry shops in my neighborhood.

By: Laura

Laura — Mon, 11 Jan 2010 15:48:48 +0000

I found this through the chewy Ameretti Cookie recipe (which I adore). I am wheat-free but have just decided I *must* adapt this cake. I must, must, must!

By: Wendy

Wendy — Wed, 16 Dec 2009 03:08:49 +0000

Okay…I tried it again. This time I found the almond paste, but used half paste, and half Solo Almond filling. I baked it in the three 9 inch pans (I found they had to bake a bit longer). When cooled, I cut each into 2 layers. I made the cake with 5 layers, and saved the 6th the munch on. It was the perfect height and the perfect cake to jam ratio with the thinner layers. This one’s a keeper.

By: Wendy

Wendy — Tue, 01 Dec 2009 22:29:13 +0000

I made this cake for my daughters 21st birthday and colored each layer to resemble a rainbow cookie. I could not find almond paste, so used almond filling (Solo). I used the simple syrup and baked the cakes in 8 inch pans. The cake looked and tasted fantastic. If I were to do this cake again, I would use 2 8 inch pans, and make a total of fourthinner layers. Using the recipe “as is” yielded too much cake for the filling, but YUMMY!!!

By: Mels

Mels — Thu, 01 Oct 2009 03:42:41 +0000

Deb- not sure if you’re still answering questions on this – but plan to make this for the bf’s birthday. I know you’ve gone over this approx. 40 thousand times but just one more please because I’m a spaz in the kitchen?… Am I correct in understanding I can halve this recipe, and make it in 3 6″ pans? Or use 2 pans and then bake the other layer? And if I use 3 pans and bake them all at the same time, how do I arrange them in the oven? Thank you SO much!!

By: Carmela

Carmela — Tue, 22 Sep 2009 14:21:02 +0000

Deb – Thanks for the great recipe, i’ve been searching forever for a cake like this for my brother in laws b’day. He loved it so much, he asked if i could make it every year. lol
Maybe you can tell me what I did wrong though, the cake came out a little dry (i used 8 in square pans), even though i brushed the simple syrup on it. Also, it has the same sheen as my 7 layer cookies usually do, but your cake seems to look more like a cake cake, not so glossy.
Thanks so much for you input!!

By: Anna

Anna — Mon, 31 Aug 2009 15:16:38 +0000

Deb, I thought you might want to know that The Olympian Newspaper used your birthday cake photo for their August Birthdays Column. They didn’t put in on their web site so I can’t send you a link. I saw it and immediatly knew it was your almond raspberry layer cake!!! Yay!