Recipe by Sharlene~W
This cake is a "cover girl"--its picture was on the cover of Better Homes & Gardens back in the 80s. It is fairly easy to make and beautiful dessert. I usually think of making it in the spring and summer, but it would be delicious anytime! I love it for entertaining because you can make it the day before--assembling at the last minute. Prep time only includes time for cooling though.
Top Review by najwa
Wow! what a great cake this is! We absolutely loved it! The cake broke apart as I took it out of the pans, and crumbled when I tried to cut it .. but this wasn't anything that couldn't be covered with a little frosting :) this did not detract from the recipe at all and I will definitely make this again!! thanks
- 1 1⁄2 cups all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup butter
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla
- 3 eggs
- 3⁄4 cup milk
- 1⁄2 cup seedless raspberry jam
- 1 1⁄4 cups whipping cream
- sliced almonds, toasted, for garnish
- 1 (8 ounce) can almond paste
- 1⁄3 cup butter, softened
- 2 tablespoons milk
Directions See How It's Made
- Grease and flour two 9-inch round baking pans and preheat oven to 375°.
- In large mixing bowl, stir together flour, baking powder and salt.
- Set aside.
- Beat butter with electric mixer at medium speed for 30 seconds.
- Add sugar and vanilla; beat until thoroughly mixed.
- Add eggs one at a time, beating after each addition.
- Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
- Spread batter into prepared pans.
- Bake at 375° for 20 to 24 minutes until cake tests done.
- Cool on wire racks for 10 minutes.
- Remove cakes from pans and then cool completely on wire racks.
- When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
- Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
- Add softened butter and beat with electric mixer on low speed.
- Add milk and beat until smooth.
- To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
- Repeat layering two more times.
- Top with final layer (You will use about half of the jam).
- Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
- No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
- Spread whipped cream over cake.
- Press toasted almond slices around base of cake.
- Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
- Serve immediately.