Preheat oven to 350 degrees (F). Grease the bottom and sides of two 9-inch round cake pans; line with parchment paper and set aside.

In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.

In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar and beat on high speed for 2 minutes.

Reduce the speed to low and add in the egg whites, beating well after each addition.

Combine the vanilla extract, almond extract, milk, and sour cream in a spouted measuring cup and mix until combined.

On low speed, add the flour mixture in three additions, alternating with the liquid, beginning and ending with the flour.

Divide the batter evenly among prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until lightly brown and a toothpick inserted comes out clean. Cool cakes in pans for 15 minutes, then invert onto cooling racks.

In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium speed until smooth.

Reduce the speed to low and gradually add in the confectioners' sugar, beating until fully combined.

Add the salt, cream, amaretto, and almond extract and beat until smooth.

Add the white chocolate and beat until smooth. Increase speed to medium-high and beat for 1 minute.

Using a long, serrated knife, slice each cake in half horizontally to create 4 layers.

Place one layer on a plate or cake stand, spread ½ cup frosting, then ¼ cup raspberry preserves on top.

Repeat layering process, ending with the last cake layer on top and frosting the entire cake.

Press sliced almonds around the sides of the cake and top with fresh raspberries.

Allow to set for 20 minutes before slicing. Store in the refrigerator for up to 2 days.