Raspberry Custard Cake from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey

Ingredients

• 1¾ cups (220== g) flour, plus more for the pan
• 1½ teaspoons baking powder
• 1½ teaspoons pure vanilla extract
• 3 egg yolks
• ½ teaspoon salt
• ¾ cup (180 ml) milk
• 3 eggs, at room temperature
• confectioners’ sugar, for dusting
• 2 tablespoons sliced almonds, toasted
• ¼ cup (60 ml) heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1½ cups (170 g) raspberries
• ¾ cup (170 g) unsalted butter, at room temperature, plus more for the pan
• Pinch of salt
• 1 cup (200 g) granulated sugar