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1
Heat oven to 350 degrees.
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2
Grease and flour two 9 inch round cake pans.
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3
Lightly spoon flour into measuring cup; level off.
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4
In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
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5
In a small bowl, beat 1 1/2 cups of whipping cream until stiff peaks form.
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6
In a large bowl, combine 1 1/2 cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
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7
Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
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8
Pour batter into the prepared pans.
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9
Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
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10
Cool for 15 minutes; remove from pans.
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11
Cool completely.
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12
To prepare frosting, in another small bowl beat 1 1/2 cups of whipping cream until stiff peaks form.
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13
In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
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14
Fold in whipped cream.
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15
To assemble cake, split each layer in half horizontally to form 4 layers.
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16
Place one layer on a serving plate, spread with 1/2 cup of frosting.
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17
Top with second layer; spread with 1/2 cup of raspberry preserves.
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18
Top with third layer, spread 1/2 cup of frosting.
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19
Top with fourth layer.
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20
Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
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21
Top fourth layer with raspberry preserves.
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22
Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.
