Yeh’s Valentine’s Day Almond Cake


Let me begin by saying how much I love almonds!  I’ve made several recipes made with almonds; this by far has been my favorite.  Not only was it delicious, but it turned out beautifully.  Molly Yeh is a pro at making cakes and especially very creative when it comes to decorating.  Her Valentine’s Day Almond Cake recipe is very user friendly.

I followed the instructions carefully for the cake.  I didn’t have all the gadgets required, but I made it work with a little creativity and a little help from my sis.  I did make my own raspberry buttercream frosting instead of the whipped cream frosting she uses. I used fresh raspberry syrup in place of food coloring. I also decorated it with my own flare.  This cake was not just yummy, but also a lot of fun to decorate!  Hope you give it a try, it’s well worth the effort! Follow the link for her recipe and if you’d like to try my frosting see below…

http://mynameisyeh.com/mynameisyeh/2018/2/valentines-day-almond-cake

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Ingredients for frosting and decorations:

  • 2 sticks unsalted butter, softened
  • 3/4 cup heavy whipping cream
  • 3-4 cups (or more if you like it really sweet) confectioners sugar
  • 3 or more Tbsp raspberry syrup, made with 6 oz. fresh strawberries, 1 Tbsp granulated sugar and 1 Tbsp water
  • a couple of pinches of Kosher salt
  • your choice of sprinkles

Instructions:

  1. Leave the butter on your counter to soften; about 45 minutes or so.
  2. In a small sauce pan, combine the raspberries, granulated sugar and water and heat on medium until the raspberries breakdown and soften and the liquid is nice and pink.  Strain the raspberries and the liquid through a fine sieve into a small bowl and set aside to cool. If you think there are raspberry pieces or seeds in the syrup, strain it twice. You will only be using the syrup, so discard the fruit that remains in the sieve.
  3. Place the butter in a deep bowl and whip with an electric mixer.  Add the confectioners sugar and the heavy whipping cream, alternating between the two, a little at a time. If you add the powdered sugar all at once, you’ll end up with a white cloud of sugar all around you. Add a couple of pinches of Kosher salt.  Continue whisking so it’s smooth and creamy.
  4. Add the raspberry syrup a tablespoon at a time until it’s the perfect pink for you.  I prefer this over food coloring…healthier and tastier! I ended up using about 5 tablespoons, but you can add as much or as little as you want.  I had left over syrup that I placed in a small bowl and served on the side so if anyone wanted to drizzle a little over their piece of cake.
  5. For the decorations, I used 3 different sizes of heart shaped cookie cutters. If you don’t have them, you can make a stencil out of parchment paper and place it over the cake, then remove it carefully once the sprinkles are on.  From Michael’s, I purchased a few Valentine themed sprinkled and combined them with a few others I had, minced some slivered almonds and combined them all in a small bowl to create what I call a “sprinkles extravaganza!”  Once the cake is frosted, carefully placed the cookie cutters on the surface of the frosting and using a 1 tsp measure to add sprinkles to the inside of the heart shapes. Try not to make it too thick vertically, but enough so each heart shape is completely filled edge to edge. Pat the sprinkles down gently so they stick. Carefully remove the cookie cutters and using tweezers (or the edge of a knife or spoon) gently remove or adjust any runaway sprinkles.  Have fun!

 



 

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