51 berry cake almond cream Recipes

instant vanilla pudding mix , prepared according to package directions, almond extract, divided, white grape juice, cake , cut into 1/2-inch slices, red raspberry preserves, blackberry preserves, whipping cream, powdered sugar, vanilla, crisp almond macaroon cookies, crushed

flour, baking powder, baking soda, salt, butter, softened, sugar, almond extract, eggs, sour cream, dried cranberries, whole berry cranberry sauce, chopped pecans (small can), brown sugar

butter, softened, sugar, eggs, almond extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, sour cream, chopped walnuts, whole-berry cranberry sauce, sugar, milk, vanilla extract

sugar, butter, softened, eggs, vanilla extract, baking mix , such as bisquick, sour cream, baking mix, light brown sugar, butter, melted, sliced almonds, toasted, whole berry cranberry sauce, sugar (optional)

light sour cream, baking powder, all-purpose flour, salt, unsalted butter, extra finely granulated sugar (also called berry or basterd sugar), egg, vanilla extract, granny smith apples, peeled and sliced, mild gouda cheese, cut in wedges, demerara sugar (coarse dark ), almonds or 1/2 cup hazelnuts

butter or 1/2 cup margarine, softened, sugar, eggs, almond extract, all-purpose flour, baking powder, baking soda, salt, sour cream, walnuts, chopped, whole berry cranberry sauce, sugar, milk, vanilla extract

frozen raspberries, thawed, water, sugar, unsalted butter , cut into pieces, bittersweet chocolate, coarsely chopped, eggs, all-purpose flour, almond extract, sweetened whipped cream, fresh berries (optional)

toasted almonds finely chopped, unsweetened cocoa powder, butter, granulated sugar, brown sugar, eggs, vanilla, fresh strawberries chopped, strawberry preserves, heavy cream, semisweet chocolate chips

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.