Almond Raspberry Torte

• 4 large eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup 2% milk
• 1/4 cup butter, cubed
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons Amaretto
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 5 cups confectioners' sugar
• 3 teaspoons almond extract
• 1 can (12 ounces) raspberry cake and pastry filling
• 1 tablespoon lemon juice
• 1 can (12-1/2 ounces) almond cake and pastry filling
• 1 cup sliced almonds
• Fresh raspberries

1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.
3. Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.
4. Bake at 350u0b0 for 28-32 minutes or until cake springs back when lightly touched. Cool completely.
5. Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.
6. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.
7. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.
8. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.

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Taken from www.tasteofhome.com/recipes/almond-raspberry-torte/ (may not work)