ALMOND RASPBERRY TORTE

Steps:

• Grease and flour two 9-inch round baking pans and preheat oven to 375°.
• In large mixing bowl, stir together flour, baking powder and salt.
• Set aside.
• Beat butter with electric mixer at medium speed for 30 seconds.
• Add sugar and vanilla; beat until thoroughly mixed.
• Add eggs one at a time, beating after each addition.
• Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
• Spread batter into prepared pans.
• Bake at 375° for 20 to 24 minutes until cake tests done.
• Cool on wire racks for 10 minutes.
• Remove cakes from pans and then cool completely on wire racks.
• When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
• Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
• Add softened butter and beat with electric mixer on low speed.
• Add milk and beat until smooth.
• To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
• Repeat layering two more times.
• Top with final layer (You will use about half of the jam).
• Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
• No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
• Spread whipped cream over cake.
• Press toasted almond slices around base of cake.
• Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
• Serve immediately.