Directions

• 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. Yield: 12
• servings.