Moist almond cake, made with almond paste (no extract here!) layered with raspberry jam and raspberry liquor buttercream. Topped with sprinkles and crisp pearls
A bit about our cakes: Our cakes tend to be more dense and moist vs light and fluffy. Closer to a pound cake than an airy chiffon cake. The buttercream is Italian Meringue style which is a bit less sweet and a lot more buttery. It is imperative that the cake is eaten at room temperature so it should be out of refrigeration at least 6 hours before enjoying.