This cake has gorgeous presentation appeal for sure, but the texture and flavor are sure to win anyone over.

CAKE

1 1/2 cups flour

1 1/2 cups sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 cup lukewarm water

1/2 cup vegetable oil

5 large eggs, separated

1 tbsp. vanilla extract

1/2 tsp. almond extract

2 tsps. grated lemon peel

1 cup raspberry preserves

Preheat the oven to 325 F. Butter and flour two 9″ diameter cake pans with 2″ high sides.   Mix flour, 3/4 cups sugar, baking powder and salt in a large bowl.  Using electric mixer, beat 1/2 cup lukewarm water into the dry ingredients, beat in the oil, egg yolks, both extracts and peel.  Set aside.  Using clean beaters, beat the egg whites in a medium bowl until soft peaks form.  Gradually add the remaining 1/2 cup sugar beating until stiff but not dry.  Gently fold the whites into the batter.  Spread evenly between the two cake pans.  Bake until tester inserted comes out clean, about 25 minutes.  Cool and turn out onto racks to cool completely.

ALMOND CREAM CHEESE FROSTING

2 1/2 8oz packages cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 1/2 cups powdered sugar

1 tbsp. vanilla extract

3/4 tsp. almond extract

Assorted fresh berries – strawberries, blueberries, raspberries

Beat cream cheese, butter, sugar and extracts in a large bowl until smooth.

Assemble the cake – Spread raspberry preserves on one of the cake halves, place the other half on top.  Frost the top and sides evenly building the rim on the sides at the top up a bit to hold in the berries.  Mound the berries on top of the cake.  Sprinkle with powdered sugar if desired and garnish with mint or basil leaves.  Can be made 1 day ahead, just cover and chill.