Dreamy Snowdrift Torte

Batter

 * 3/4 	stick 	real butter, softened
 * 3/4 	cup 	sugar
 * 3 	x 	large eggs
 * 1 	tsp 	vanilla extract
 * 1/2 	tsp 	almond flavoring
 * 2/3 	cup 	half and half
 * 1 1/2 	cup 	cake flour
 * 1 1/2 	tsp 	baking powder

Filling Layer # 1 (White Chocolate Ganache)

 * 1 	bag 	12 oz white baking morsels
 * 1/3 	cup 	cream

Filling Layer #2

 * 12 	oz 	sliced almonds

Filling Layer # 3

 * 1 	pckge 	8 oz pkg cream cheese, softened
 * 1 	cup 	confectioners sugar
 * 1/2 	tsp 	almond flavoring

Filling Layer # 4 (and topping)

 * 2 	cups 	heavy (whipping) cream, chilled
 * 1 	cup 	confectioners sugar
 * 1 	tbsp 	white vanilla

BATTER
Cream butter and sugar together until fluffy. Add eggs, one at a time, stirring well after each one is added, then add vanilla and almond flavor. Cream again for about 2 minutes. In separate bowl, mix flour and baking powder. Add ½ of the half and half and ½ of the flour mixture to butter/sugar mixture and mix well. Add remaining half and half and flour mixture and mix well. Grease and lightly dust with flour 4, 8- inch cake pans, preferably stainless steel for even cooking. Fill each pan with about ¼ of the batter and carefully shake each pan back and forth until batter is evenly distributed. Bake at 350 degrees for 12-15 minutes, until just done. Remove from oven and allow to cool, lightly covered to prevent drying.
 * DO NOT OVERCOOK.

For Filling Layer #1
Place morsels in microwaveable bowl and pour cream over them. Melt in microwave 20 seconds at a time, stirring after each 20 second interval, until smooth.

For Filling Layer #3
Mix ingredients well, until smooth in medium bowl.

For Filling Layer #4
Beat cream on high for 3 minutes, until soft peaks start to form in large glass bowl. Add sugar and vanilla and continue to beat with mixer another 2-5 minutes, until it forms stiff peaks.

TO ASSEMBLE
Remove cooled cake layers from pans and place on wire racks, two to a rack. Spread each cake with white chocolate ganache, including sides (a scraper or butter knife works well on the sides). While ganache is still soft, cover the top only with a layer of thinly sliced almonds, pressing them slightly into the ganache. Place in freezer for 10-20 minutes to set the ganache. Remove from freezer and spread the cream cheese layer over the almonds. Refrigerate at least ½ an hour (can be refrigerated, covered, 24 hours).  The final assembly can be done 2 hours before serving. To assemble, place a cake on a serving plate and spread a ½ inch or thicker, layer of the chilled, sweetened whipped cream over the top, creating thick scallops at the very edge.<BR> Place the second cake layer on top and continue until all 4 cake layers are stacked high.<BR> Spoon remaining whipped cream onto the top of the torte and using a spoon, create deep valleys and peaks in the cream.<BR> Sprinkle with any combination of garnishes listed above.
 * Note: All steps can be done the day ahead, reserving final assembly to 2 hours before serving.

Garnish
Large, sparkling, bake and melt-proof white sugar, white, gold or silver edible glitter.<BR> <BR> Chill in refrigerator at least one hour before serving.<BR> Serve chilled with orange-tinged or spiced hot chocolate and gourmet coffees.
 * Serves 10-16, depending on portions; it is very rich.