Grease and lightly flour two 9x1-1/2-inch round baking pans. Set aside.

Stir together flour, baking powder, and salt in a large mixing bowl. Set aside. Beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat until well mixed.

Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addition (batter may appear curdled). Spread batter into prepared pans.

Bake in a 375 degree F oven for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks.

Cut each cake in half horizontally. Stir the jam. To assemble, spread one cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers, Almond Filling, and jam two more times. Top with final cake layer. Spread Whipped Cream Frosting over cake. Cover cake tightly and refrigerate 6 hours or overnight.

To serve, garnish with sliced almonds and fresh raspberries, if desired. Makes 16 servings.

Crumble one 8-ounce can almond paste in a mixing bowl. Add 1/3 cup softened butter or margarine; beat with an electric mixer on low speed. Add 1 tablespoon amaretto or milk and 1 tablespoon milk; beat until smooth.

Combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin in a 1-cup glass measuring cup. Place cup in a saucepan of boiling water. Cook and stir about 1 minute or until gelatin is completely dissolved. Beat 1 cup whipping cream and 2 tablespoons sugar in a mixing bowl with an electric mixer on medium speed while gradually drizzling gelatin over cream mixture. Continue beating until stiff peaks form.

Up to 12 hours ahead, make, bake, and assemble cake. Cover and store in the refrigerator.