Ingredients
Serves 10 to 12
For the filling:
3/4 cup seedless raspberry jam
1 cup fresh raspberries
For the cake:
8 oz. sliced almonds (2-1/4 cups)
1-1/2 tsp. baking powder
Unsalted butter, softened, for the pan
2 Tbs. unbleached all-purpose flour, for the pan
8 large eggs, separated, whites at room temperature
1 cup granulated sugar
1/4 tsp. pure almond extract
1/4 tsp. kosher salt
1/4 cup confectioners’ sugar, for dusting
To finish:
3/4 cup heavy cream
1 Tbs. granulated sugar
1/4 cup fresh raspberries
Preparation
