Preheat the oven to 350 degrees.

Grease and flour a 6 inch baking pan

In a medium bowl, beat the butter, sugar and almond extract with an electric mixer until light and fluffy.

Beat in the egg white until combined.

Beat in the sour cream.

Add the flour, baking powder and salt and beat until just combined.

Scrape the batter into the prepared baking pan and bake on the middle rack for 17-20 minutes. The top of the cake will spring back, and a toothpick inserted will come out clean when the cake is done

Let cool completely.

For the frosting: in a small bowl beat the butter with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream, the vanilla bean seeds and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Adding more cream, for the desired consistency 

Split the cake in half.

Place some of the frosting into a pastry bag fitted with a round tip. 

Pipe around the edge of the bottom layer of the cake. This will form an area for the raspberry filling and keep it from oozing out when you place the top on.

Place the top layer over frosting and raspberry filled bottom.

Use just enough frosting to cover the cake sides and top.

Place the remains frosting into your pastry bag and decorate the cake as you desire. Garnishing with almonds.