White Almond Cake

1. Heat the oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray and line the bottoms with parchment circles.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the granulated sugar, butter, and vegetable oil until the mixture looks pale and creamy.
4. With the mixer on low, add the egg whites one at a time, mixing well after each addition. Blend in the sour cream, vanilla extract, and almond extract, then mix until combined.
5. Add the dry ingredients and milk in alternating additions, beginning and ending with the dry mixture: ⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry. Scrape the bowl as needed and mix just until smooth. Do not overmix.
6. Divide the batter evenly among the prepared pans. Bake for 26 to 30 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean.
7. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack and cool completely.

Shortcut Swiss Meringue Buttercream

1. In a stand mixer fitted with the whisk attachment, whip the pasteurized egg whites, powdered sugar, and salt for about 5 minutes, until thick and opaque.
2. Reduce the speed to low and add the butter a few pieces at a time, mixing well after each addition.
3. Once all the butter is added, mix in the vanilla and almond extracts.
4. Increase the speed to high and whip the frosting for 10 to 20 minutes. It may look separated at first — keep going. That is normal.
5. When the frosting turns smooth and creamy, switch to the paddle attachment and mix on low for a few minutes to knock out excess air bubbles.

Raspberry Filling

1. In a medium saucepan, combine the frozen raspberries, granulated sugar, and lemon juice over medium-low heat.
2. Cook for about 10 minutes, stirring now and then, until the berries break down and the mixture starts to bubble.
3. In a small bowl, stir together the cornstarch and water to make a slurry.
4. Remove the pan from the heat, stir in the slurry, and mix until the filling thickens.
5. Strain the mixture through a fine mesh sieve, pressing it through with the back of a spoon to remove the seeds.
6. Let the filling cool to room temperature, then chill it for at least 1 hour before assembling the cake.

Assembling the Raspberry Almond Cake

1. Use a serrated knife to level the cooled cake layers if needed.
2. Place one layer on a cake board or serving plate. Spread a thin layer of buttercream over the top.
3. Transfer some buttercream to a piping bag and pipe a border around the edge of the cake layer.
4. Spoon half of the raspberry filling into the center and spread it evenly inside the frosting border.
5. Add the second cake layer and repeat the process with more buttercream and the remaining raspberry filling.
6. Place the third layer on top, bottom side facing up for a flatter finish.
7. Apply a thin crumb coat over the top and sides of the cake. Smooth it with a cake scraper, then chill the cake for 20 minutes.
8. Add the remaining buttercream and smooth the cake again with an offset spatula and cake scraper. Leave the top edge rustic if you like.
9. Finish with fresh raspberries and slivered almonds, if desired.