Raspberry-Almond Torte You can make and frost this layered beauty a day ahead -- the Whipped Cream Frosting holds perfectly. Add the raspberry and almond garnish just before serving. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 31, 2019 Print Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 20 mins Cool Time: 70 mins Chill Time: 6 hrs Total Time: 45 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 2 ¼ teaspoon baking powder ¼ teaspoon salt ¾ cup butter or margarine 1 cup sugar 1 ½ teaspoon vanilla 3 eggs ¾ cup milk ½ 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) Almond Filling 1 8 ounce can almond paste ⅓ cup softened butter or margarine 1 tablespoon amaretto or milk 1 tablespoon milk Whipped Cream Frosting 1 tablespoon cold water ½ teaspoon unflavored gelatin 1 cup whipping cream 2 tablespoon sugar Directions Grease and lightly flour two 9x1-1/2-inch round baking pans. Set aside. 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. 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. 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. 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. To serve, garnish with sliced almonds and fresh raspberries, if desired. Makes 16 servings. Almond Filling Crumble almond paste in a mixing bowl. Add butter or margarine; beat with an electric mixer on low speed. Add amaretto or milk and milk; beat until smooth. Whipped Cream Frosting Combine water and 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 whipping cream and 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. Up to 12 hours ahead, make, bake, and assemble cake. Cover and store in the refrigerator. Print Nutrition Facts (per serving) 364 Calories 23g Fat 36g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 364 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 60% Cholesterol 94mg 31% Sodium 203mg 9% Total Carbohydrate 36g 13% Protein 5g Calcium 90.9mg 7% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.