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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
Almond Filling
1 (8 ounce) can Almond paste
1/3 cup Butter, softened
2 Tablespoons Milk
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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 spped for 30 seconds. Add sugar and vanilla; beat until thoroughly mixed. Add eggs one at a time, beating afer 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 frompans and then cool completely on wire racks. When completely cool, cut layers in half horizontally. 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 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. Serve immediately.
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