Almond Raspberry Torte

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup milk
1/2 cup seedless red raspberry jam

1 recipe Almond Filling

1 1/4 cups whipping cream
Sliced almonds, toasted
1/4 cup seedless red raspberry jam

Grease and lightly flour two 9-inch round baking pans. Set pans aside. For cake, in a large mixing bowl stir together flour, baking powder and salt. Set aside. Beat butter or margarine with an electric mixer on medium speed 30 seconds. Add sugar and vanilla; beat until well mixed.

Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addition (batter may appear curdled.) Spread batter into prepared pans. Bake in a 375 Degree oven for 20 to 25 minutes or until wooden toothpicks inserted in centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.

Cut cake layers in half horizontally. Stir the 1/2 cup raspberry jam. To assemble, spread 1 cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam 2 more times. Top with the final cake layer.
Cover cake tightly and refrigerate at least 6 hours or overnight.

No more than 1 hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form (tips stand straight.) Spread whipping cream over cake. Press almonds around the base of the cake. Just before serving, stir the 1/4 cup raspberry jam. Drizzle jam over cake; if desired, swirl with a knife. Serve immediately.

Makes 16 Servings

Almond Filling:

In a small bowl crumble one 8-ounce can almond paste. Add 1/3 cup softened butter or margarine, beat with an electric mixer on low speed. Add 2 tablespoons milk; beat until smooth.