This recipe was excellent & I would highly recommend it. It came out seeming much harder to make than it actually was. The cake was an elegant, firm, wedding cake type consistency that cannot be yielded from a box mix. I could not believe how great the frosting was, given the simplicity of the ingredients. I was not piping the frosting so I whipped mine a bit more than directed but it won rave reviews. I used Dickinson's lemon curd as a filling and omitted the almonds (at the request of the birthday boy) and was pleased at the way the lemon & the almond flavor in the cake balanced. It was really delicious. I think you could experiment with fillings to suit the tastes of your guests but a tarter filling would better balance the sweetness of the frosting.
This is the recipe I've been needing in my life! I'm a semi-new Baker/decorator and have been struggling with every white or yellow cake recipe I've come across. This one was perfect. Thanks!
This recipe takes me back to a birthday cake my aunt made for me on my 5th birthday. I have searched for this raspberry almond filling for years and am so happy to have found this recipe. This is THE Most delicious taste ever and so easy to prepare.
My family prefers this without the almonds in the filling so I just decorate the outside with the almonds but it is a great cake. My husband wants it for all special occassions.