ALMOND RASPBERRY TORTE
Steps:
- Grease and lightly flour 2 9-inch round cake pans. Mix flour, baking powder and salt. In a large mixing bowl, beat butter for 30 seconds. Add sugar and vanilla while still beating with mixer. Mix in eggs, 1 at a time, and mix in dry ingredients and milk alternately. Spread in pans. Bake at 375 degrees for 20-25 minutes (check with toothpick). Cool 10 minutes on a wire rack. Remove from pans. Cool completely. Meanwhile, make the almond filling. Using a mixer, blend the almond paste, 1/3 cup of soft butter and 2 tablespoons of milk until smooth. Cut layers in half horizontally. Stir 1/2 cup of the jam. To assemble: Top 1 cake layer with 1/3 of the almond filling, then 2 rounded tablespoons of the jam. Repeat with two more layers. Top with final cake layer. Cover tightly and refrigerate for at least 6 hours. No more than 1 hour before serving, beat cream until stiff. Spread over cake. Press almonds around base. Just before serving, stir remaining jam and drizzle over the cake.
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