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To begin the shortbread cookie crumbs, preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
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In the bowl of your mixer, combine flour, sugar, brown sugar, baking powder, and salt and stir to combine.
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Melt butter and add almond extract.
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Mix melted butter and extract to the dry mixture and stir until combined.
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Pour out mixture onto pan and break up.
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Bake mixture at 300 degrees for 15 minutes.
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Remove from oven and allow to cool completely.
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Once cooled, break crumbs up to small pieces. Set aside.
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To make the cake:
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Preheat oven to 350 degrees. Spray 2 8 inch pans OR 3 6 inch pans with nonstick cooking spray.
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To make the cake, beat butter, sugar, and brown sugar until light and fluffy.
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Add eggs and egg yolks one at a time, scraping the bowl before each addition.
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Mix in almond extract.
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In a separate bowl combine cake flour, baking powder and soda, and salt.
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With mixer set to low, alternate adding flour mixture and yogurt mixture into the butter/sugar/egg mixture, beating on low until just combined.
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Distribute batter into pans and bake for 20 minutes or until a knife is inserted and clean when removed.
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Cool for five minutes in pan, then remove from pan and cool completely on a cooling rack.
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To make the frosting:
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Combine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes.
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Scrape down sides of bowl and slowly stream in corn syrup and almond extract. Beat until mixture is silky smooth, about 3 minutes.
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With your mixer running on low, add powdered sugar, salt, and baking powder.
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Once combined, increase speed to medium-high and beat until you have a smooth frosting, about 4 minutes.
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To assemble the cake, place on layer of cake on the cake plate.
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Add a layer of raspberry jam, a layer of frosting, and cookie crumbs. If using 3 layers, repeat with next layer.
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For the final layer, top with frosting, cookie crumbs, and fresh raspberries if desired.
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If not serving immediately, wrap sides of cake with waxed paper and place in the fridge for up to 2 days.