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1
Preheat the oven to 350.
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Coat two 8-in.
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cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
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Coat the paper with cooking spray and dust lightly with flour.
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In a pie plate, toast 1/4 c. of the almonds for about 8 minutes, or until fragrant.
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Let cool slightly, then finely chop the nuts.
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In a bowl, sift together the flour, baking powder and salt.
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8
In a medium bowl, using an electric mixer, beat the egg yolks with the oil and the extracts until blended.
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Add 1/2 c. of the granulated sugar and beat until pale yellow.
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Gradually beat in the warm milk on low speed; increase the speed to medium and beat for 1 minute.
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In a clean bowl, beat 2 of the egg whites until foamy.
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Gradually add the remaining 1/4 c. of sugar and beat until stiff beaks form.
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Fold in the finely chopped almonds.
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Alternate folding the beaten whites and the dry ingredients into the yolk mixture.
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Divide the cake batter between the prepared pans and smooth the tops.
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In a clean bowl, beat the remaining 4 egg whites with the cream of tartar sauce until foamy.
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Gradually add 1 c. of the super fine sugar and beat until stiff.
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Spread the meringue evenly over the batter.
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Combine the remaining 1 T. of the super fine sugar with the cinnamon and sprinkle over the meringue.
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20
Sprinkle the 1/3 c. of sliced almonds over 1 of the cakes.
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Bake the cakes for about 30 minutes, until the meringue is lightly colored and crisp.
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22
Let cool on wire racks for 10 minutes.
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Run a knife around the sides of the pans.
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Turn the cakes out onto plates, then invert them onto a rack to cool completely.
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25
Prepare the filling: Combine the thickened yogurt with the jam.
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26
Set the cake layer without almonds on a large plate, meringue side down.
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27
Spread the raspberry-yogurt filling on the cake and arrange most of the raspberries in a single layer.
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28
Cover with the second layer of cake, meringue side up, top with the remaining berries and serve.
