Instructions: Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs one at a time. Beat until light and fluffy. Add sifted dry ingredients alternately with milk. Spoon batter into a well-greased 9 inch spring-form pan.

Topping: Melt butter, blend in chopped almonds, sugar, milk and vanilla.

Bring to a boil. Remove from heat and cool slightly. Spread carefully over batter. Bake at 375 degrees for 50 minutes. Remove from oven and cool. Remove spring-form pan.

Filling: Soften butter. Beat in egg yolks, powdered sugar and vanilla.

Split cake horizontally into two layers. Spread bottom layer with butter cream filling. Top with raspberry jam. Very carefully replace top layer of cake.

Cut into thin slices and serve.

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