Ingredients
4 large eggs2 cups sugar2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking powder1 cup 2% milk1/4 cup butter, cubedSYRUP:1/2 cup water1/2 cup sugar3 tablespoons AmarettoFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened5 cups confectioners’ sugar3 teaspoons almond extractFILLING:1 can (12 ounces) raspberry cake and pastry filling1 tablespoon lemon juice1 can (12-1/2 ounces) almond cake and pastry fillingFINISHING:1 cup sliced almondsFresh raspberries
Preparation
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.
Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.
Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.
