Make Cake
Preheat the oven to 350., Spray 3 - 8 inch cake pans with bakers spray
Combine flour, baking powder and salt in a nowl
In another large bowl beat butter and sugar until light and fluffy, beat in extracts
Beat in egg whites in 2 addituons
Add flour, alternating with milk and sour cream until combined
Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
Combine flour, baking powder and salt 8n a nowl
In another large bowl beat butter and sugar until light and fluffy, beat in extract
Beat in egg whites in 2 addituons
Add flour, alternating with milk until combine
Divide evenly into m prepared pans an bake about 20 to 25 minutes until a toothpick comes out just clean. Cool 5 minutes in pans then remove to a rack to cool completely
Make Rasberry Cream Filling
Beat together in a large bowl butter, marsscapone, vanilla amd rasberry puree slowly beat in sugar until creamy
Make Almond Cream Frosting
In a large bowl beat butter, marscapone and extracts until blended, slowly beat in confectioner's sugar adding milk if needed to be creamy
Assemble Cake
Lay one cake layer bottom up 9n serving plate
Add 1/2 of rasberry filling
Top with second cake layer, bottom up
Add remaing rasberry filling
Top with third cake kayer, bottom up
Frost entire cake with almond cream frosting
Garnish with white and dark chocolate covered almonds and fresh raspberrie refrigerate at least 2 hours for easier slicing
