With the rack in middle position, preheat the oven to 180 °C (350 °F). Butter a 20 x 10-cm (8 x 4-inch) loaf pan.
In a bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth.
In another bowl, combine the flour, baking powder and salt. Stir into the previous mixture, alternating with the milk.
Pour the batter into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Unmould and let cool on a rack. Level the top of the cake, if necessary.
Slice the cake in half horizontally.
In a bowl, beat all the ingredients with an electric mixer. Spread half the frosting on a layer of cake. Layer the raspberries. Place the second cake layer on the first and spread the remaining buttercream on top of the cake.
On a work surface, sprinkle icing sugar. Roll out the almond paste with a rolling pin to get a rectangle the same size as the top of the cake, about 20 x 10-cm (8 x 4-inch). Place on the cake.
With a sharp knife, level or square the sides of the cake. If you have any remaining buttercream, you can decorate the base of the cake with a pastry bag, as in the picture. Refrigerate for 1 hour before serving. This cake can be stored in a cool place.