White Chocolate Raspberry Cake With White Chocolate Buttercream

Name: White Chocolate Raspberry Cake With White Chocolate Buttercream
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 1
Ingredients: For the Almond Cake:; 2 and 1/2 cups (300g) cake flour sifted; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 cup (227g) unsalted butter room temperature; 1 and 1/2 cups (299g) granulated sugar; 6 large egg whites at room temperature, lightly beaten until foamy; 1 teaspoon vanilla extract; 1 and 1/2 teaspoons almond extract; 3/4 cup (170ml) whole milk room temperature; 2/3 cup (152g) sour cream, at room temperature room temperature; For the White Chocolate Amaretto Buttercream Frosting:; 1 and 1/2 cups (340g) unsalted butter room temperature; 3 and 1/4 cups confectioners’ sugar sifted; 1/4 teaspoon salt; 2 Tablespoons (28ml) heavy cream room temperature; 1 and 1/2 Tablespoons (21ml) amaretto liqueur; 1 teaspoon almond extract; 9 ounces (255g) quality white chocolate melted and cooled for 10 minutes; Assembly and Garnish:; 1 cup raspberry preserves; 1 cup fresh raspberries; 1 cup thinly sliced almonds