Toast the almonds in a 350°F oven for about 15 minutes, or until pale brown. Flavor the buttercream with the raspberry brandy. You can add more to taste, but don’t make the buttercream too runny. Flavor the simple syrup with the sweet wine. Have ready a 9 1/2-inch cardboard round. If you want the cake to have a perfectly delicate texture, trim off the crust on the top, bottom, and sides of the cake.