Raspberry Almond Torte

Ingredients:

• 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 (recipe follows)
• 1 recipe Whipped Cream Frosting (recipe follows)
• Sliced almonds, toasted (optional)
• Fresh raspberries (optional)

Instructions:

1. Grease and lightly flour two 9x1-1/2-inch round
baking pans. Set aside.

2. Stir together flour, baking powder, and salt in a
large mixing bowl. Set aside. Beat butter or margarine
with an electric mixer on medium speed for 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 degree F 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 each cake in half horizontally. Stir the jam. To
assemble, spread one 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 two more times. Top with final cake
layer. Spread Whipped Cream Frosting over cake.
Cover cake tightly and refrigerate 6 hours or overnight.

6. To serve, garnish with sliced almonds and fresh rasp-
berries, if desired. Makes 16 servings.

Almond Filling: Crumble one 8-ounce can almond
paste in a mixing bowl. Add 1/3 cup softened butter or
margarine; beat with an electric mixer on low speed.
Add 1 tablespoon amaretto or milk and 1 tablespoon
milk; beat until smooth.

Whipped Cream Frosting: Combine 1 tablespoon cold
water and 1/2 teaspoon unflavored gelatin in a 1-cup
glass measuring cup. Place cup in a saucepan of boiling
water. Cook and stir about 1 minute or until gelatin is
completely dissolved. Beat 1 cup whipping cream and
2 tablespoons sugar in a mixing bowl with an electric
mixer on medium speed while gradually drizzling
gelatin over cream mixture. Continue beating until
stiff peaks form.

Make-Ahead Tip: Up to 12 hours ahead, make, bake,
and assemble cake. Cover and store in the refrigerator.