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1
Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
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2
Preheat oven to 350 degrees.
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3
Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
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4
Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
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5
Gentle fold in the egg whites thoroughly into the batter.
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6
Pour into the pans and bake for 20 minutes.
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7
Cool 5 minutes and remove to a rack removing the wax paper.
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8
Spread jam equally on the 2 cakes.
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9
Cool completely.
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10
Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
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11
Spread gently over the raspberry layers.
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12
Beat whipping cream with chilled clan beaters till stiff peaks form.
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13
Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
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14
Place the filling on the chocolate layer and freeze for 20 minutes.
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15
Place the other layer chocolate side down on to the filling,.
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16
Spread the remaining whipped cream on the sides and top of cake.
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17
Coat the sides with the toasted almonds.
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18
Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
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19
Top cake with curls or raspberries.
