Almond Raspberry Layer Cake

Preheat oven to 350°F. Butter three 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.

In a large mixer bowl, cream almond paste and sugar on low speed to break up the paste, then on medium speed until fine.

Add butter and almond extract. Beat well, then add egg whites two or three at a time, mixing until incorporated.

Fold in one-third of the dry ingredients, followed by half the milk. Repeat, ending with the last of the dry ingredients. Do not overmix.

Divide batter among prepared pans and bake for 25 to 30 minutes or until a tester comes out clean.

Let cool in pans for 10 minutes. Turn onto wire racks, peel off paper, and cool completely.

For assembly: Place one layer on a serving plate. Brush with simple syrup (if using), spread with 1/2 cup raspberry preserves. Repeat with the second layer. Add the third layer and brush with syrup if using.

Spread a thin crumb coat of frosting over the cake. Chill for 20-30 minutes. Apply a thicker, decorative coat of frosting.

Whipped Bittersweet Frosting: Melt chocolate with cream over simmering water. Whisk until thickened. Whip butter until light and fluffy. Add chocolate cream and whip until light and stiff.