White Chocolate Almond Torte with Raspberry Sauce

White Chocolate Almond Torte with Raspberry Sauce

Ingredients
Cake:
• 12 ounces unsalted butter, cut into chunks
• 1 can almond paste
• 2 ounces powdered sugar
• 10 eggs, separated
• 1 cup sugar
• 7 ounces cake flour, sifted

White Chocolate Buttercream:
• 1 cup sugar
• 1/4 cup Water
• 2 eggs plus 1 egg yolk
• 1 pound butter, cut into pieces
• 12 ounces white chocolate, melted

Raspberry Topping:
• 6 ounces sugar
• 2 cups of fresh raspberries (1 cup for sauce and 1 cup for decor)
• 1/2 c. water
• 1 Tbsp. cornstarch

Directions
Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.
Place butter and almond in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.
In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.
White Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.
Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate. Continue to whip until smooth and well blended. Set aside half of the frosting for the outside of finished cake. Fold whipped topping into the remaining frosting.
Raspberry Topping: Pour 1 c. raspberries, sugar, water and cornstarch into the blender and blend well. Pour raspberry sauce into a thick saucepan and bring to a boil. Continue stirring until mixture is thickened. Let cool for about 10 minutes and add 1/2 c. remaining raspberries. Continue to cool.
To assemble torte: Spread a 1/8-inch layer of butter cream /whipped topping mixture on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the butter cream mixture. When all 5 cake layers have been frosted, frost the sides and top of the cake with the pure frosting mixture. Use a pastry comb to finish the sides of the layered cake. Pipe the remaining butter cream on top of the cake going around the edges. Pour the cooled Raspberry topping on top of the cake and cool for 25 minutes in the refrigerator before serving. Add remaining raspberries to the cake decoratively.