Strawberry Almond Cream Cake

Preheat oven to 375°F. Line two 8-inch round cake pans with parchment paper. Grease the sides of the pan. Dust a large sheet of parchment paper with powdered sugar. 

Beat the Love'n Bake Almond Paste and 1/3 cup of sugar in the bowl of a mixer fitted with the paddle. Mix until the mixture is uniform and looks like moist sand. Beat in the egg yolks, one at a time, mixing until the mixture is smooth. Increase the speed to medium high and beat the mixture until the mixture becomes pale yellow and falls from the paddle in thick ribbons, about 6 to 7 minutes. 

In a separate clean bowl, whip the egg whites until they hold soft peaks. Add the remaining 2 Tablespoons of granulated sugar then continue whipping until the eggs hold medium peaks. 

Fold the egg whites into the almond and egg yolk mixture alternating with the flour in 4 additions. 

Evenly divide the batter between the two prepared pans. Dust the surface of the batter with powdered sugar. 

Bake the cakes until they are lightly and evenly browned and spring back gently when pressed, about 16 to 18 minutes. 

Invert the cakes onto the powdered-sugar-dusted parchment paper. Let them cool completely before filling. 

To fill the cakes, whip the cream until it holds firm peaks. Place one cake on a serving plate. Spread it evenly with the raspberry jam. Then spread it with an even layer of whipped cream approximately ½-inch thick. Place the other cake on top. (Insert a few toothpicks into the two cakes to keep them from slipping should you want to transport this cake.) 

Spread a generous layer of whipped cream on top of the cake. Using a sharp paring knife, slice parallel cuts through each strawberry keeping the stem end intact. Fan out each strawberry before arranging them decoratively on top of the cake. Dust the berries lightly with powdered and pipe a decorative border with the remaining whipped cream. 

Keep refrigerated until serving. This cake is best when served the day it is made.