This rating is for the Raspberry Sauce only. I didn't have any almond flavouring...I used organic vanilla instead. I tripled the recipe and let the raspberry mixture drip in the jelly bag for 24 hours...and got every bit of flavour out...and a clear sauce that was the most beautiful colour! This is a wonderful sauce that will be used alot (we grow our own berries). Next time...I will make your cake recipe. Thanks for posting!
The raspberries sink to the bottom of the cake and it makes an ugly view of the top of the cake. If there was a way to keep them from sinking, that would be a nice cake.