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1
Preheat oven to 160 degree C (or 140 degree C for fan forced).
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2
Grease a deep 30cm round cake tin and line the base and sides with baking paper.
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3
Beat the butter and sugar in a large bowl with an electric beater until fluffy.
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4
Add the eggs, one at a time.
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5
Beat until just combined.
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6
The mixture may appear curdled at this stage-don't worry!
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7
Transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
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8
Do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
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9
Fold in the chopped almonds and raspberries.
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10
Spread mixture into prepared pan.
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11
Bake for 1 hour.
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12
Reduce the oven temperature to 150 degree C (or 130 degree C for fan forced) and bake for another hour or until cake tests cooked.
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13
Remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
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14
To make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
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15
Stir in the liqueur.
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16
Split the cake crossways into 3 layers, using either a large serrated knife or special tool.
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17
Place the base onto a serving plate and spread with 1/3 of cream.
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18
Repeat layers ending with the mascarpone cream.
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19
Decorate the cake with the vienna almonds.
