Raspberry Almond Cake

This cake could easily be served in a ritzy restaurant.  It is beautiful and the flavors are divine. 

2 cups flour
1 T. baking powder
½ t. salt
¾ cup butter, room temperature
1 ½ cups sugar
2 t. vanilla
1 t. almond extract
1 cup milk
5 egg whites, room temperature
¾ cup raspberry preserves or jam
Fresh raspberries for decoration

Frosting:
1 (8 oz.) pkg. cream cheese, room temperature
¼ cup butter, room temperature
(it called for ½ cup but less seemed better)
1 1/2 to 2 lbs. powdered sugar
1 ½ t. vanilla
1 ½ t. almond extract
Cream or milk

Preheat oven to 350°. Grease 2 round 8-inch cake pans, line with parchment paper and lightly butter. (I found pre-cut round parchment at Gygi's and Spoons 'n Spice - they are so slick!)

Sift together flour, baking powder and salt. In a bowl, beat butter with electric mixer until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond flavors. Reduce the speed and add the flour and milk, alternating each, beginning and ending with flour. In a separate bowl beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until just incorporated. Spread half of the batter in each prepared pan; smooth with a spatula.

Bake cakes at 350° until just baked through, about 30 to 35 minutes. Take out of oven and let cool completely. I have found that it works so much better if I bake the two cake layers the day before and then take them out of the pans to slice and assemble. Otherwise, they are too difficult to work with and tend to fall apart.

To prepare the frosting, combine the cream cheese and butter and beat until smooth. Add the flavorings, powdered sugar and cream until a smooth consistency. I used about 3 – 4 T. cream and then added powdered sugar until it was smooth and creamy but not stiff.

Cut each cake in half horizontally. Place one layer on a serving plate. Spread the top with frosting then a layer of raspberry preserves. Top with another layer and repeat two more times. Top with the fourth layer, spread with frosting and decorate with fresh raspberries. (The recipe said to frost the sides but I prefer not) This is easiest to put together if the cake is baked the day before you assemble it - it won't crumble and break. Refrigerate before serving. Serves 12.