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1
Preheat oven to 350F.
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2
Line bottom of a buttered 9- by 2-inch springform pan with a round of wax paper or parchment and butter paper.
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3
Dust pan with flour, knocking out excess.
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4
In a bowl whisk together whole eggs and yolk.
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5
Into another bowl sift together flour, baking powder, and salt.
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6
In a glass measuring cup stir together milk and Amaretto.
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7
In a bowl with an electric mixer on medium speed beat butter 1 minute and beat in sugar in a steady stream, scraping bowl occasionally, until light and fluffy, about 4 minutes.
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8
Beat in egg, a little at a time, beating well after each addition, until pale and fluffy.
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9
Stir in flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and stirring until smooth after each addition.
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10
Turn batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 25 minutes.
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11
Cool cake layer in pan on a rack 10 minutes.
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12
Run a thin knife around edge of pan and remove side of pan.
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13
Invert cake layer onto rack.
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14
Remove paper carefully and cool cake completely.
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15
With a long serrated knife halve cake horizontally.
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16
Clean springform pan and line with 2 sheets plastic wrap, leaving at least a 1-inch overhang.
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17
Put bottom half of cake, cut side up, in pan.
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18
In a food processor puree raspberries with sugar and water and force through a fine sieve into a large bowl.
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19
Add frozen yogurt and stir until puree is well incorporated.
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20
Working quickly, spoon about half of frozen yogurt over cake in pan, spreading evenly.
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21
Top with other half of cake layer, cut side down, and spoon remaining frozen yogurt on top, spreading evenly.
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22
Arrange raspberries decoratively on top of cake, pushing slightly into frozen yogurt, and sprinkle almonds over top of cake.
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23
Freeze cake, covered, at least until frozen hard, about 6 hours, and up to 1 week.
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24
Let cake soften in refrigerator at least 30 minutes and up to 45 minutes before serving.
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25
Remove cake from pan, discarding plastic wrap.
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26
Serve cake with sauce.
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27
In a food processor puree raspberries with sugar and Amaretto and force through a fine sieve into a bowl.
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28
Sauce may be made 3 days ahead and chilled, covered.
