Almond Raspberry Torte

Submitted by: Amber

Cake:
2 eggs, separated
1 cup whipping cream
1 cup sugar
½ tsp. almond extract
1 ½ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt

Topping:
1 cup whipping cream
1 tbsp. powdered sugar
1 cup red raspberry preserves
½ cup sliced almonds

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, beat egg whites until soft peaks form. In a second small bowl, beat 1 cup whipping cream until soft peaks form. Fold whipped cream into beaten egg whites. In same bowl used for whipping cream, combine egg yolks, sugar and almond extract; beat 3 minutes at medium speed, scraping down sides of bowl frequently. Combine flour, baking powder and salt. Add to egg yolk mixture; blend well. (Mixture3 will be dry). Fold egg white mixture thoroughly into flour mixture. Spoon thick batter intro prepared pans; spread evenly.

Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. (cake does not rise high). Cool 10 minutes; remove from pans. Cool completely.

In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with ¼ cup of the raspberry preserves; sprinkle with 1 tbsp. of the almonds. Spread with ¼ of the whipped cream. Repeat with 2 more layers. Top with last layer; spread with remaining preserves. Spoon remaining whipped cream around top edge of cake; sprinkle whipped cream with remaining almonds. Refrigerate until serving time. Store in refrigerator.

Note: cranberry sauce (the type with the berries in it), or any other fruit preserves can be substituted for the raspberry preserves.