To make the cake: Preheat the oven to 350°F. Grease a 12″ x 4″ x 2 1/2″ tea loaf pan.
In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside.
Beat the butter and sugar until light and fluffy. Beat in the eggs and the almond extract.
Slowly stir in the dry ingredients alternately with the sour cream. Mix gently until just combined, then very carefully fold in the raspberries.
Bake the cake for 50 to 60 minutes, or until a tester inserted into the center comes out clean. Remove the cake from the oven, then let it sit for 10 minutes on a rack to cool before turning it out of the pan to cool completely.
To make the cream filling: Beat the whipping cream and 1/3 cup (66g) of the sugar until stiff peaks form.
In a separate bowl, beat the mascarpone cheese and remaining 1/3 cup (66g) sugar, the vanilla, and the Chambord until creamy.
Add the cheese mixture to the whipped cream mixture, stirring until well combined.
To assemble the cake: Trim the brown edges off the top and sides of the cake.
With a serrated knife, slice the loaf lengthwise into three layers.
Place the first layer on a serving plate, and top it with one-third of the cheese filling. Repeat with the second layer and another one-third of the filling, then add the final layer, topping with the remaining cheese filling.
Cover the cake and refrigerate it until you’re ready to serve. To serve, slice the cake crosswise into 1″ slices.
Store any leftovers, wrapped, in the refrigerator for up to 5 days.
Tips from our Bakers
If you can’t find mascarpone cheese, here’s a substitute: 1/2 cup (113g) cream cheese + 1/4 cup (57g) sour cream. Mix the cream cheese, sour cream, and remaining filling ingredients (see step #7) until smooth.