Classic White Layer Cake with Vanilla Frosting and Raspberry-Almond Filling

NOTE: This all-purpose birthday cake is delicate and light. Chopped almonds, which have first been lightly toasted in a 350-degree oven for six minutes, are folded into the vanilla frosting that covers the bottom layer. A thin layer of raspberry jam is then spread over this frosting. If you decide not to decorate with a pastry bag, use Vanilla Buttercream instead of the firmer decorating frosting. In either case, see figures 13–15 for information on how to write a special message on top of the cake.

INSTRUCTIONS:

1. Follow master recipe for Basic White Cake, adding 2 teaspoons almond extract along with 1 teaspoon vanilla.

2. When layers are cool, combine almonds with ¹/₂ cup frosting in small bowl. Use this mixture to cover top of bottom layer. Refrigerate several minutes to set frosting.

3. Carefully spread jam over frosting. Add second layer and frost top and sides of cake with remaining plain frosting.

VARIATION:

For Classic White Layer Cake with Vanilla Frosting and Lemon Curd Filling, make Basic White Cake without almond extract. Omit almonds but still coat top of bottom layer with a little plain frosting and refrigerate until set. Carefully spread ¹/₂ cup Lemon Curd Filling instead of raspberry jam over frosting. Add second layer and frost top and sides of cake.