Ingredients
For the almond cake:
2 1/2 cups cake flour, sifted (315 grams)
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, at room temperature
1 1/2 cups (298 grams) granulated sugar
6 large egg whites, at room temperature, lightly beaten until fluffy
1 teaspoon vanilla extract
2 teaspoons almond extract
3/4 cup (170 grams) whole milk, at room temperature
2/3 cup (152 grams) sour cream, at room temperature
For the amaretto white chocolate buttercream frosting:
1 cup (227 g) unsalted butter, at room temperature
2 1/2 cups (283 g/10 ounces) powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon heavy cream
1 1/2 tablespoons amaretto liqueur
1 teaspoon almond extract
6 ounces (170 g) quality white chocolate, melted and chilled for 10 minutes
Assembly and Topping:
1 cup raspberry jam
1 cup fresh raspberries
1 cup thinly sliced ​​almonds

Instructions
For Almond Cake:
Preheat oven to 350 degrees (F). Generously grease the bottoms and sides of two 9-inch round cake pans; line with rounds of parchment paper and set aside until needed.
In a large bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
Gradually add the sugar. Once all the sugar is added, beat on high speed for 2 minutes.
Reduce the speed to low and add the egg whites, a little at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
In a measuring cup with a spout, combine the vanilla extract, almond extract, milk, and sour cream. Mix until a uniform mixture is obtained.
On low speed, add the flour mixture in three additions, alternating with the liquid milk/sour cream mixture, starting and ending with the flour, and mixing until smooth.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans placed on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and let them cool completely.