Almond Raspberry Layer Cake

For Cake: Preheat oven to 350 degrees F. Butter bottoms and sides of three 8-inch (but 9-inch will work just fine) round cake pans. Line bottom of each pan with a round of parchment or waxed paper and butter the paper.

In a medium bowl, sift together cake flour, baking powder and salt. Set dry ingredients aside.

Place almond paste and sugar in the bowl of a heavy-duty mixer fitted with paddle attachment, or in another large bowl if using a handheld mixer.

Begin to cream mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

Add butter and almond extract and beat well, then the egg whites, two or three at a time, beating just long enough to incorporate after each addition. Scrape down sides of the bowl several times to make sure it is evenly mixed.

Dust about a third of the dry ingredients over the batter and fold in with a large rubber spatula until just combined. Fold in about half the milk. Fold in half the remaining flour mixture, followed by the remaining milk. Finally, fold in last of the dry ingredients just until no streaks of white remain. Use a light hand and do not overmix.

Divide batter among the three prepared cake pans. Bake for 25 to 30 minutes or until a cake tester or wooden toothpick stuck into the center comes out clean.

Let cakes cool in their pans on wire racks for about 10 minutes. Turn out on to wire racks, carefully peel off the paper liners and let cool completely, about one hour.

Assemble the cake: Place one layer flat side up on a cake stand or serving plate. Slide small strips of waxed paper under the edges to protect the plate from any messiness accumulated while decorating.

Spread 1/2 cup of raspberry preserves over the cake, leaving a 1/4-inch margin around the edges. Repeat with second layer and place third layer on top. Spread a thin layer frosting of over top and sides of the cake.

Let frosting set in the fridge for about 20 to 30 minutes (this is your crumb coat) then spread a thicker, decorative coat over base coat. If you have any frosting remaining, pipe a decoration of your choice.

For Frosting: Melt chocolate with the cream in a double boiler or metal bowl set over a pan of simmering water. Whisk to blend well. Remove from heat and let stand, whisking occasionally, until mixture thickens to the consistency of mayonnaise.

Place butter in a large mixer bowl and with an electric mixer on medium speed, whip until butter is light and fluffy. Add chocolate cream and whip until lighter in color and somewhat stiff, about three minutes. Do not whip too long or frosting may begin to separate.

Cook's Notes: Instead of the bittersweet, a buttercream or cream cheese frosting can be used, if desired.