cream 1 stick butter with 1/3 cup sugar until smooth. |
slowly beat in 1 egg. |
sift 2 cups flour twice with 1/2 teaspoon salt and 2 teaspoons baking powder. |
add dry ingredients to the butter mixture alternately with 2 tablespoons milk. |
spoon mixture into well buttered 8 springform pan. |
melt 1 stick butter and blend in 1 cup finely ground almonds,1/2 cup sugar,2 tablespoons milk and 2 tablespoons vanilla. |
mix well and bring to a boil. |
cool and pour over batter in the pan,spreading it evenly. |
bake at 400 degress for 25 minutes. |
cool cake,remove from pan and slice in half horizontally. |
raspberry filling |
heat 1 cup raspberry jam,put it through a fine sieve and let cool. |
butter cream filling |
cream 1/4 cup sweet butter until soft and beat in 1 egg yolk. |
add 1 cup confectioners' sugar,a little at a time,and beat until mixture is fluffy. |
beat in 1 teaspoon vanilla. |
spread the bottom layer of cooled,cut cake with a layer of raspberry filling. |
then a layer of butter cream filling. |
reassemble the cake layers and sprinkle with confectioners' sugar. |
