Ingredients:
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless raspberry jam
1 1/4 cups whipping cream
sliced almonds, toasted, for garnish
1 (8 ounce) cans almond paste
1/3 cup butter, softened
2 tablespoons milk
Directions:
Grease and flour two 9-inch round baking pans and preheat oven to 375F.
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 375F 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.
Servings: Serve
Time preparation: 60 min.
Time total: 80 min.