I love this recipe; the sponge cake soaks up extra moisture from a simple raspberry syrup (made from seedless jam and raspberry frozen juice concentrate. Full of flavor! A layer of almond paste is rolled out to lay between layers (an optional step), and it's topped with a "Creme Fraiche" frosting that holds up well (no weeping). Don't be intimidated by it. It's just cream that you culture with a bit of buttermilk (that is, you let it sit in a warm spot for 3 or 4 days), and the result is: A great frosting that holds its shape and is easy to work with. The touch of tang that the buttermilk has "bred" into it gives it a subtle hint of sour, like you find in cheese cake. It's wonderful!
I've altered the original recipe of Alice Medrick's (previous owner of Cocolat in the Berkeley area). It has a few steps; definitely more involved than a box cake. But it's perfect for those larger occasions when you can't afford to buy an expensive, fancy cake, but want something homemade and special. Check out the
Chocolate Almond Cake recipe at
pccuisine.com.
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