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almond raspberry layer cake
- 4 1/2 cups cake flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup prepared almond paste (7 ounces)
- 2 2/3 cups sugar
- 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
- 1 tablespoon almond extract
- 10 egg whites
- 1 1/2 cups whole milk
- 1 cup simple syrup (to keep cake moist)(optional)
- 1 cup seedless raspberry preserves
- 7 ounces bittersweet chocolate
- 1 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
Directions:View on Smitten Kitchen
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