The Happy Mouth is turning one year old on March 8, 2012!
To celebrate a year in cyber space we are hosting a recipe contest!
Submit your favorite cake recipe in the comment section of this post by March 7th and we’ll post the best recipe on our blog March 8, 2012! BT dubs, It’s okay if the recipe is not your own. 
Cupcakes, Fruit Cakes, Layer Cakes, doesn’t matter! We can’t wait to hear them!
We also hit 5,979 views today so thank you for the love and don’t forget to subscribe! 
RASPBERRY ALMOND WHITE CAKE
Logan Yost
For the cake:
• 2 C unbleached all-purpose Flour
• 1 T baking powder
• 1⁄2 t kosher salt
• 12 T (1.5 sticks) unsalted butter, at room temperature
• 11⁄2 C sugar
• 2 t vanilla extract
• 1 t almond extract
• 1 C milk, at room temperature
• 5 egg whites, at room temperature
For the frosting:
• 2 lbs cream cheese, at room temperature
• 12T (1.5 sticks) unsalted butter, at room temperature
• 2 1⁄2 C confectioners sugar
• 3 t vanilla extract
• 3 t almond extract
For the assembly:
• 1 jar of good raspberry preserves
• 1 pint of fresh raspberries
• Sliced almonds, toasted at 350 for 8-10 minutes
• Vanilla Pastry Cream
Preheat the oven to 350 and butter and flour 2 8″ round cake pans.
Sift together the flour, baking powder, and salt; set aside. Whip the egg whites into stiff peeks and set aside in a clean bowl. In an electric mixer, beat on medium high the butter until light, then add the sugar until well blended followed by the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches; beat the flour mixture into the butter mixture alternately with the milk until just combined.
Gently fold in the egg whites with a rubber spatula until incorporated. Divide the batter into the cake pans and bake for about 20-40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes and then invert onto racks and let cool completely. When the cakes are cooled, use a long sharp bread knife to cut the cakes in half through the middle making 4 cakes thin cake layers.
In an electric mixer combine the butter, cream cheese, confectioners sugar, vanilla extract, and almond extract until fluffy and set aside until the cake is ready to be frosted.
Pipe a wall of frosting around the edges of the first cake layers and fill the center with the raspberry preserves. Add the second layer and do the same, followed by the third layer and then finally, add the fourth layer on top. Do a crumb coat and allow the cake to set in the refrigerator. Add a second layer of frosting before putting almonds on the sides and topping the cake with fresh raspberries. Serve each piece in a pool of fresh pastry cream.
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