Almond Raspberry Torte
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Seedless red raspberry jam||1⁄2 Cup (8 tbs)|
|Almond filling||1 Cup (16 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs), toasted|
|Seedless red raspberry jam||1⁄4 Cup (4 tbs)|
1 Grease and lightly flour two 9x1 1/2-inch round baking pans. Set pans aside.
2 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.
3 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.
4 Bake in a 375° oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.
5 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.
6 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 whipped 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