Almond Cake

                                                    CAKE:

4 eggs
1/3 cup plus 1/2 c. sour cream
2 tsp. almond extract
1 tsp. vanilla extract
3 1/2 cup cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cup sugar
2/3 cup finely ground toasted almonds
1 cup sour cream
1/2 lb. softened butter
1/2 cup walnut oil

BUTTERCREAM FROSTING:

4 eggs
8 lg. egg yolks
2 cup sugar
1 cup water
2 lb. butter
12 oz. white chocolate
 

RASPBERRY SAUCE:

2 pt. fresh or frozen raspberries
1/2 c.up orange juice
1/2 cup sugar
1 tbsp. cornstarch
1/4 cup cold water

TO MAKE CAKE:

In mixing bowl, combine 4 eggs, 1/3 cup plus 1/2 cup sour cream, almond extract and vanilla extract. In another large bowl, sift together flour, baking powder, soda and salt. Add 2 cups sugar and ground almonds. Stir together. Add 1 cup sour cream, 1/2 pound butter and oil. Mix until creamy. Add egg mixture in 3 portions, beating after each addition for 1 minute and scraping bowl.

TO BAKE CAKE:

Grease two 10 inch layer cake pans. Line bottoms with parchment paper. Spoon batter into pans. Bake in 350 degree oven for 35 minutes, or until toothpick inserted in center comes out clean. Cool. Cut each layer in half crosswise to make 4 thin layers.

TO MAKE FROSTING:

In large bowl, beat together 4 eggs and 8 egg yolks. Set aside. In saucepan, cook 2 cups sugar and 1 cup water to soft ball stage. While beating eggs on high, add syrup in 3 portions, beating after each addition for 30 seconds. Continue beating after final addition until mixture is cool. All at once, beat in 2 pounds very soft butter.
Meanwhile, in top of double boiler, melt white chocolate. Cool briefly. Add to buttercream until completely blended, scraping sides of bowl occasionally. Spread between layers and over top and sides of cake. To
make raspberry sauce: Set aside a few whole berries for garnish. In saucepan, combine remaining raspberries, orange juice and 1/2 cup sugar. Boil mixture to dissolve sugar. Strain through sieve to remove seeds. Return to heat. In small bowl, dissolve cornstarch in 1/4 cup cold water. Stir into berry mixture. Cook gently until slightly thickened.