Almond Meringue Cake With Raspberry Cream - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped
1/2 cup plus 3/4 cup granulated sugar
3 None eggs, separated
1 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 cup sour cream
2 tbsp sliced almonds
2/3 cup heavy cream
1 tbsp powdered sugar
1 1/4 cups raspberries

Preparation

Preheat the oven to 350\u00b0F. Grease 2 deep 9-inch round cake pans and line the bottoms with parchment paper.
Beat the butter, 1/2 cup sugar and egg yolks in a large bowl with an electric mixer until light and fluffy. Using a wooden spoon, stir in the combined sifted flour and cocoa powder, then the combined buttermilk and sour cream. Divide the mixture among the prepared pans.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time, beating until the sugar dissolves between additions. Divide the meringue mixture evenly over the cake batter in the pans. Using a metal spatula, spread the meringue so the cake batter is completely covered. Sprinkle the nuts over the meringue on one of the cakes.
Bake for 10 mins. Cover the pans loosely with foil. Bake for 20 mins. Remove foil. Cool cake in pans 5 mins. Remove from pans; cool completely on wire rack.
Beat the cream and powdered sugar in a medium bowl with an electric mixer until firm peaks form. Place the cake without the almonds on a serving plate. Spread with the whipped cream. Sprinkle evenly with raspberries and top with the remaining cake.