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1
Grease and flour two 9-inch round baking pans and preheat oven to 375u00b0.
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2
In large mixing bowl, stir together flour, baking powder and salt.
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3
Set aside.
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4
Beat butter with electric mixer at medium speed for 30 seconds.
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5
Add sugar and vanilla; beat until thoroughly mixed.
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6
Add eggs one at a time, beating after each addition.
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7
Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
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8
Spread batter into prepared pans.
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9
Bake at 375u00b0 for 20 to 24 minutes until cake tests done.
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10
Cool on wire racks for 10 minutes.
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11
Remove cakes from pans and then cool completely on wire racks.
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12
When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
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13
Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
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14
Add softened butter and beat with electric mixer on low speed.
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15
Add milk and beat until smooth.
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16
To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
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17
Repeat layering two more times.
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18
Top with final layer (You will use about half of the jam).
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19
Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
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20
No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
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21
Spread whipped cream over cake.
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22
Press toasted almond slices around base of cake.
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23
Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
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24
Serve immediately.
