Swiss almond cake

Wonderful festive almond cake with buttercream. You will need a pastry bag to decorate this almond Swiss tart. Simple, beautiful and delicious.

Ingredients

• Flour - 2 1/2 cups
• Baking powder - 2 1/2 tsp.
• Salt - 1/2 tsp
• Softened butter or margarine - 1/2 cup
• Almond paste - 200 g
• Sugar - 1 1/2 cups
• Egg whites - 5 pcs.
• Vanilla extract - 1 tbsp. l.
• Milk - 1 1/4 cups
• Pitted raspberry jam - 6 tbsp. l.
• Amaretto cream

Directions

1. Preheat oven to 180 degrees. Grease two metal baking sheets (20x20 cm) with oil, cover the bottom of each with baking paper. Oil the paper too. In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, beat margarine, almond paste and sugar on high speed. Beat 2-3 minutes.
2. Reduce speed to medium and beat for 2 more minutes. Gradually beat in egg whites and vanilla extract until fluffy. Reduce speed to minimum. Alternately add flour and milk to the nut butter, beginning and ending with the flour. Beat until smooth.
3. Pour batter into pans and bake for 35 minutes. Cool cakes in baking sheets on a wire rack for 10 minutes. With a spatula, carefully place the chilled cakes on a wire rack, remove the paper, and let cool.
4. With a large sharp knife, cut the cakes horizontally in half.
5. Put half of one cake on a dish cut side up. Lubricate 2 tbsp. l. jam. Spread 1/3 cup buttercream over jam. After 5 minutes, repeat the same with other cakes. Grease the top cake and sides of the cake with cream.
6. After 5 minutes, repeat the same with other cakes. Brush the top and sides of the Swiss pie with cream.
7. With cream in a pastry bag, decorate the surface of the Swiss almond pie.