White Chocolate Almond Raspberry Cake

This raspberry cake with white chocolate amaretto buttercream is perfect! This four-layer, light and fluffy almond cake with raspberry filling and white chocolate amaretto cream is delicious! If you like raspberry and almond dishes, you should definitely try them!

Ingredients
For the almond cake:
2 and 1/2 cups of sifted cake flour (315 grams)
3 tablespoons of baking flour
1/2 teaspoon of baking soda
3/4 teaspoon of salt
1 cup (227 grams) salted oil. whole milk, at room temperature
2/3 cups (152 grams) heavy cream, at room temperature
Icing for the white chocolate amaretto buttercream:
1 cup (227 g) salted butter, at room temperature
2 and 1/2 cups (283 g) minutes
Assembling and decorating:
1 cup canned
1 cup fresh raspberries
1 cup chopped almonds

Instructions
For the almond cake:
Preheat the oven to 350 degrees (F) and set aside the cake flour, baking powder, and salt until needed .a large mixing bowl
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter on medium speed until light and fluffy, gradually adding the sugar. Once all the sugar has been added, increase the speed to high for about 2 minutes.
Reduce speed to low and gradually add egg whites, beating well and scraping down the sides and bottom of the bowl after each addition. as needed.
Mix vanilla pod, almond extract, milk and cream in a measuring cup. Mix until combined.
On low speed, add the flour mixture in three parts, alternating with the milk/water mixture, starting with the flour and ending with the flour, and mix until combined.
Spread the slices evenly on the prepared pan and smooth the top.
Bake for 25 to 30 minutes or until edges are lightly browned and a toothpick inserted into the center of the cake comes out clean. Place the cake on a rack in the pan for 15 minutes. Then place the cake pieces on a cooling rack and let them cool completely.