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cake: Preheat oven to 350u00b0F. Butter and flour two 9-inch round cake pans .Microwave white chocolate in a glass bowl at 30 second intervals, stirring between intervals, until melted and smooth. Set aside. Sift flour, baking powder, and salt into a bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add vanilla. Add dry ingredients alternately with milk in 3 additions. Add warm white chocolate and beat just until blended. Divide batter equally between pans and bake until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes, then turn cakes out onto plate to cool completely. buttercream: Microwave white chocolate in a glass bowl at 30 second intervals, stirring between intervals, until melted and smooth. Let stand until cool but not set, about 20 minutes. Using mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft). If you make this ahead, let come to room temperature and beat again before using.To assemble cake: Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup. Place 1 cake layer on 9-inch cardboard cake round or plate and brush with 2 tablespoons sugar syrup. Spread 1/3 cup buttercream over cake. Cover buttercream with single layer of raspberries. Sprinkle 1/4 cup almonds over the raspberries. Spread 1/4 cup buttercream over raspberries and nuts; top with second cake layer. Brush with 2 tablespoons sugar syrup. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped almonds onto sides of cake. Cover and keep chilled. Let stand several hours at room temperature before serving.
