High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make baking in the mountains successful. 

Here’s a beauty that looks like a prima donna but is as friendly as the girl next door. Two thin layers of cake embrace creamy almond and sweet raspberry fillings, creating pleasing contrasts in taste and texture. Though impressive in both looks and taste, it comes together with ease and can be made in stages. The cake layers can be prepared a month before filling, the almond filling can be made a day before use and the raspberry filling can be prepared a few hours before it will be added to the torte. 

Don’t have two 8-inch cake pans? Bake the batter in one and split it horizontally before filling. 

Layered almond raspberry torte

Adjusted for altitude. Make in two 8-inch shiny metal cake pans.

Almond cake

• 8 ounces (one scant cup) almond paste at room temperature
• 1/4 cup granulated sugar, preferably superfine
• 3 large eggs, room temperature
• 1/4-1/2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/3 cup bleached all-purpose flour, spoon and level
• 1 tablespoon cornstarch 

Almond filling/topping

• 3 tablespoons unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners’ sugar
• 1-2 tablespoon cream

Raspberry filling

• 3 tablespoons raspberry preserves
• Generous 1/4 cup raspberries
• 2 tablespoons freeze dried raspberries, ground to a powder, optional
• 7 raspberries 

Get ready: Preheat the oven to 350 degrees, with the rack in the lower third of the oven. Grease your pans with a baking spray that contains flour, line the bottoms with parchment paper circles and grease them as well.

Make the cake batter: Pull the almond paste apart as you put it in your mixing bowl and beat the paste with an electric mixer on low speed, just until it’s broken up. Increase mixer speed and add the sugar in a slow, steady stream, beating until it is all incorporated and the dough starts smoothing out. If it’s too dry to smooth out, add the first egg and beat until it does. Add the eggs, one at a time, incorporating each one into the dough before adding the next one. Add the almond and vanilla extracts with the last egg. Beat until the mixture is light and fluffy, scraping down the sides of the bowl as needed. Take your time with this, if the mixture isn’t quite soft and has increased in volume, the cake won’t be tender. Turn the mixer speed back to low and slowly add the flour and cornstarch. Mix only until it is thoroughly combined and the dough is smooth.

Fill pans and bake: Divide the dough evenly between the two baking pans (I use a scale to do this), smooth the tops, and rap the pans on a hard surface several times to dislodge any air bubbles. Bake until the centers spring back when lightly touched and the sides start to pull away from the pans, from 18-25 minutes. If you’re baking the batter in a single pan, start checking at 22 minutes. 

Cool and invert: Remove the pans from the oven, place them on a cooling rack and let them cool for 15 minutes. Invert each pan, onto a cardboard cake circle or plate, carefully remove the pans and the parchment liners, and let them cool completely. The layers can be wrapped well and frozen for a month at this point. 

Add the almond filling/topping: Cut the butter and cream cheese into small pieces, add them to a mixing bowl with salt and extracts and beat until smooth. Slowly add sugar, beating after each addition, until the mixture reaches a consistency that’s smooth as silk and spreads easily. You may not use it all. Give it a taste and add more of either extract if desired. Spread 1/3 of the mixture over one of the cake layers, reserve the rest for the frosting. Cover and refrigerate the filled layer if not adding the raspberry filling immediately. 

Add the raspberry filling: Whisk the preserves in a small bowl until they’re smooth and loose. Add the raspberries and stir to crush them slightly and distribute them evenly. Gently spread this over the almond filling, to a thickness of a little over one-eighth of an inch, even if some unused. If it’s too thick it will flow out the sides when the torte is assembled. 

Assemble and serve: Gently center the remining cake layer on top of the filled one and press down slightly to anchor it. If necessary, add a little cream to the reserved almond mixture so it spreads easily and smooth it over the top. Refrigerate to firm up the fillings. If desired, sprinkle with powdered dried raspberries and decorate with fresh berries. It can be refrigerated for several hours but should be served the day you make it. 

Editor’s note: The cake recipe is a variation of one in Sweet Miniatures by Flo Braker

Vera Dawson’s column “High Country Baking” publishes biweekly in the Summit Daily News. Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks. Her recipes have been tested in her kitchen in Frisco, where she’s lived since 1991, and altered until they work at elevation. Contact her at veradawson1@gmail.com.