3/4 cup buttermilk
1/2 cup white sugar
1 cup milk
2 eggs
1/2 cup finely chopped almonds
1/4 cup raspberry preserves
1/2 cup white sugar for dusting
Preheat oven to 325 degrees F (165 degrees C).
Mix buttermilk, sugar and milk in medium bowl. Add egg, fat and almond raspberries. Stir in 1/2 cup reserved sour cream, 3 eggs, 1/2 cup of the almonds, remaining 1 cup of sour cream and remaining 1/2 cup of the reserved almonds. Stir in remaining 1/2 cup of almond paste mixed with the raspberry preserves.
Pour the fruit mixture into baking pan, increasing surface area as necessary, and bake for 15 to 20 minutes. Cool completely before cutting into wedges.