For the Almond Cake:

1. Preheat the Oven: Preheat to 350°F (175°C). Generously grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
3. Cream the Butter and Sugar: In the bowl of a stand mixer, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Gradually add sugar and continue beating on high for 2 minutes.
4. Add Egg Whites: Reduce speed to low and slowly add the egg whites, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Combine Wet Ingredients: In a measuring cup, combine vanilla extract, almond extract, milk, and sour cream. Mix well.
6. Alternate Adding Dry and Wet Ingredients: On low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined.
7. Bake: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes, then transfer to cooling racks to cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

1. Cream the Butter: In the stand mixer, beat butter on medium speed until smooth. Gradually add confectioners’ sugar, beating until fully combined.
2. Add Flavorings and White Chocolate: Add salt, heavy cream, amaretto, almond extract, and melted white chocolate. Beat on medium-high for 1 minute, until the frosting is smooth and creamy.

Assembly and Garnish:

1. Slice the Cake Layers: Once the cake layers are cooled, slice each layer in half horizontally, creating 4 layers total.
2. Layer the Cake: Place one layer on a cake stand. Spread ½ cup of frosting on top, then add ¼ cup raspberry preserves. Repeat the process with the remaining layers, ending with the final cake layer on top.
3. Frost the Cake: Spread the remaining frosting on the top and sides of the cake.
4. Garnish: Gently press the sliced almonds around the sides of the cake, then top with fresh raspberries.
5. Set and Serve: Allow the cake to set for 20 minutes before slicing. Store leftovers in the refrigerator for up to 2 days, and bring to room temperature before serving.