CAKE
1 1/4 cups sugar
7 to 8 oz. almond paste*
1 cup unsalted butter, softened
1 teaspoon vanilla extract
5 eggs, room temperature
1 cup King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

FILLING & GLAZE
10 oz. Dickinson’s Seedless Red or Black Raspberry Preserves
3 tablespoons light corn syrup
2 tablespoons brandy or orange juice

WHIPPED CREAM
1 cup heavy whipping cream, chilled
3 tablespoons powdered sugar
1 tablespoon amaretto or other almond liqueur or 1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 (3- to 4-inch-thick) chunk bittersweet chocolate
1/2 cup sliced almonds, toasted**

1.  Heat oven to 325°F. Butter 9-inch springform pan; dust with flour, shaking out excess. Pulse sugar and almond paste in food processor until finely ground. Add butter and 1 teaspoon vanilla; pulse a few seconds. Add eggs one at a time, pulsing after each addition.

2.  Whisk flour, baking powder and salt in small bowl. Add to food processor; pulse just until blended. Pour batter into springform pan.

3.  Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Run small thin knife around edges of pan to loosen cake; remove sides from springform pan (base can stay under cake). Cool cake completely.

4.  Bring preserves, corn syrup and brandy to a boil in small saucepan over medium heat, stirring frequently. Boil 2 to 3 minutes or until last drops that cling to spoon are very sticky and reluctant to leave the spoon, stirring frequently. Strain through wire sieve into small bowl, pressing on solids to get all liquid. Cool.

5.  Beat cream in large bowl at medium-high speed until it starts to thicken. Add powdered sugar, amaretto and 1/2 teaspoon vanilla; beat until stiff peaks form. Refrigerate until ready to use.

6.  Hold chunk of chocolate in your hands or microwave on low in 10-second intervals until surface softens just slightly. With vegetable peeler (preferably Y-shaped), peel large chocolate curls onto paper towel. (If curls are too brittle or don’t form easily, rewarm chocolate just until surface softens.)

7.  Gently remove cake from base of pan. With long serrated knife, gently slice cake in half crosswise to create 2 layers. Place bottom layer on cake platter; spread with three-fourths of the preserves mixture. Top with remaining cake layer; brush remaining preserves mixture over top and sides of cake. Lightly press toasted almonds onto sides of cake.

8.  Spoon whipped cream into large piping bag fitted with star tip; pipe rosettes around outside border of top of cake. Generously fill middle area with chocolate curls. Refrigerate until ready to serve.

10 servings

TIPS *Either size package will work for this recipe.
**To toast almonds, place on baking sheet; bake at 325°F. for 8 to 10 minutes or until light golden brown. Cool.