Almond Raspberry Torte

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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) can almond paste
• 1/3 cup butter, softened
• 2 tablespoons milk

Recipe

• 1 grease and flour two 9-inch round baking pans and preheat oven to 375°.
• 2 in large mixing bowl, stir together flour, baking powder and salt.
• 3 set aside.
• 4 beat butter with electric mixer at medium speed for 30 seconds.
• 5 add sugar and vanilla; beat until thoroughly mixed.
• 6 add eggs one at a time, beating after each addition.
• 7 add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
• 8 spread batter into prepared pans.
• 9 bake at 375° for 20 to 24 minutes until cake tests done.
• 10 cool on wire racks for 10 minutes.
• 11 remove cakes from pans and then cool completely on wire racks.
• 12 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).
• 13 meanwhile, make almond filling: in small bowl, crumble almond paste.
• 14 add softened butter and beat with electric mixer on low speed.
• 15 add milk and beat until smooth.
• 16 to assemble: spread one cake layer with one-third of almond filling, then with 2 rounded tablespoons of jam.
• 17 repeat layering two more times.
• 18 top with final layer (you will use about half of the jam).
• 19 cover cake tightly (i wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
• 20 no more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
• 21 spread whipped cream over cake.
• 22 press toasted almond slices around base of cake.
• 23 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).
• 24 serve immediately.