Almond Essence White Cake with Raspberry Jam Filling

1. Preheat Oven and Prepare Pans

Preheat your oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, grease the parchment paper, and lightly flour the pans.

2. Prepare Milk and Egg Mixture

In a small bowl, whisk together 1 tablespoon of whole milk, egg whites (quantity not specified), 2 teaspoons almond extract, and 1 teaspoon vanilla extract.

3. Mix Dry Ingredients and Butter

In the bowl of a stand mixer, whisk together 2¼ cups (9 ounces) cake flour, 1¾ cups (12¼ ounces) granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt. Add 12 tablespoons of softened butter pieces and beat on low speed until the mixture becomes crumbly.

4. Combine Wet and Dry Ingredients

Gradually add the milk mixture to the dry ingredients in the stand mixer. Beat on medium speed for about one minute, then add more milk if necessary to achieve a light and fluffy batter. Continue beating for an additional 30 seconds to ensure everything is well combined.

5. Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops with a rubber spatula. Place the pans in the preheated oven and bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.

7. Prepare Frosting

In the bowl of a stand mixer fitted with a paddle attachment, beat 16 tablespoons of softened butter on medium speed until creamy. Gradually add 4 cups (16 ounces) confectioners’ sugar, 1 tablespoon vanilla extract, and a pinch of salt. Beat the mixture for about 1½ minutes until it becomes smooth and fluffy.

8. Assemble the Cake

Place one cake layer on a serving platter. Spread a thin layer of the frosting over the top of the cake, then sprinkle with the toasted and chopped slivered almonds. Next, spread the seedless raspberry jam evenly over the almond frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.

9. Refrigerate and Serve

The assembled cake can be refrigerated for up to one day. Remember to bring it to room temperature before serving to enjoy the full flavors of this delightful dessert.