Fresh Raspberries with an Almond Cream Cake Backdrop

This cake has 3 creams - sour cream in the cake and mascarpone cream and whipping cream in the icing - all put together to highlight fresh raspberries.

For the almond cake:
8 Tbl softened butter
1  1/2 cups packed powdered sugar
2 eggs
1/2 tsp almond extract
1 cup sour cream
2 cups AP flour
1 tsp baking soda
1 tsp baking powder
About 20 fresh raspberries
Prepare a 9 inch spring form pan by lining it with parchment paper and the buttering and flouring the parchment and sides of the pan.
Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
Stir in the sour cream and almond extract.
Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (batter will be thick)
Spread the batter evenly into the prepared pan and push the raspberries into the batter randomly leaving some of the tops exposed.
Bake in a pre heated 350F oven for 40 to 50 minutes.  Cool and refrigerate.


Icing:
8 ounces mascarpone cheese
1/2 cup powdered sugar
1 cup whipping cream
1/2 tsp almond extract
1 pint ( or more) fresh raspberries
With a hand mixer or electric wire whip, whip the mascarpone, sugar and almond extract until smooth and creamy.
While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
Remove the cake from the pan and place it on a serving plate. Frost the cake on top and sides (use all the frosting)
Stud the cake with as many raspberries as your heart desires.
Serve in wedges showered with more raspberries.