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1
Heat oven to 350F Grease and flour two 8 or 9-inch round baking pans.
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2
Stir together flour, 1/2 cup sugar, baking powder and salt; set aside.
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3
Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form.
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4
Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
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5
Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored.
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6
Gently fold into whipped cream mixture.
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7
Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick).
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8
Divide batter evenly between prepared pans; smooth surface.
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9
Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
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10
Cool 5 minutes; remove from pans to wire racks.
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11
Cool completely.
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12
Prepare CHOCOLATE FILLING & FROSTING.
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13
Split each cake layer in half horizontally.
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14
Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING.
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15
Sprinkle with 1 tablespoon almonds; repeat with two more layers.
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16
Top with last layer; spread with raspberry preserves.
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17
Frost sides of cake with remaining filling.
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18
Garnish top edge with whipped cream, if desired.
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19
Sprinkle edge and center with remaining almonds; refrigerate until ready to serve.
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20
Cover; refrigerate leftover torte.
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21
16 servings.
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22
CHOCOLATE FILLING & FROSTING: Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl.
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23
Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff.
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24
About 3 cups filling and frosting.
