Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake.

In a small bowl, stir together the raspberry jam and Chambord. Place the bottom cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups buttercream, spreading it evenly with a metal cake spatula almost to the cake's edge. Spread a third of the jam on the next cake layer, then lay it, jam-side down, over the buttercream filling. Repeat with the next two layers.

First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.

Spread the remaining buttercream thickly and evenly over the entire cake with a large metal cake spatula. Don't worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn't be able to see the layers underneath the buttercream.

With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake. Gently press the sliced almonds all around the sides of the cake until the sides are completely coated.

Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed until foamy. Sprinkle in 6 Tbs. of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little). Turn off the mixer.

Combine the remaining 3/4 cup plus 2 Tbs. sugar and the corn syrup in a medium (3-quart) saucepan over mediumhigh heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil.

Immediately remove the syrup from the heat, turn the mixer onto medium-high speed, and slowly pour the syrup down the side of the bowl in a steady stream, being very careful not to let the syrup hit the whisk.

Reduce the speed to medium and continue whisking until the whites are barely warm, 5 to 7 minutes. Add the butter 1 Tbs. at a time. Add the vanilla and continue beating until the frosting is smooth and creamy.

In place of vanilla, add one of the following flavorings at low speed to prevent splattering, then increase speed to medium to blend. Lemon: 1/4 cup plus 2 Tbs. freshly squeezed lemon juice, 1 Tbs. finely grated lemon zest. Orange:1/4 cup plus 2 Tbs. freshly squeezed orange juice, 1/4 cup finely grated orange zest (from about 3 large oranges). Strawberry or Raspberry: 3/4 cup berry puree (puree the fruit in a blender and strain). Liqueur: 2 Tbs. liqueur (such as Frangelico, Grand Marnier, Baileys, Kahlua, Chambord), more to taste. Chocolate: 12 oz. bittersweet chocolate, melted. Coffee: 1-1/2 Tbs. instant espresso dissolved in 1 Tbs. boiling water.