Preheat oven to 350 degrees F. Spray tiara pan (or 9-inch) cake pan with no stick cooking spray.

In a small mixing bowl, whisk together the flour, baking powder, and salt: set aside.

In a large mixing bowl, using electric mixer, beat the butter until smooth. Beat in the sugar. Crumble the almond paste into small pieces. Add to the butter mixture and beat until light and fluffy.

Beat in the eggs, (one at a time), and vanilla.

Add the flour mixture and beat just until combined. Spread evenly in the cake pan.

Bake for about 30 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and cool on wire rack for 10-15 minutes. Invert carefully onto serving plate.

In a medium size mixing bowl, beat together the mascarpone cheese, confectioner sugar, and almond extract until combined and smooth. Do not over beat. Spread in the center of cake when it is cooled.

Arrange berries on top of mascarpone layer. Dust with confectioner sugar. Drizzle with raspberry sauce when serving cake.

Prepare the raspberry sauce. Whisk together the sugar, cornstarch, and salt in a medium size saucepan. Whisk in the water. Add the frozen berries and bring to a boil. Reduce heat and simmer about 7-10 minutes, stirring frequently, until it starts to thicken. I also smash the berries while cooking. Remove from heat. Drain sauce through sieve to remove berries. Place into container.