To make the almond cake
Preheat oven to 325 F. Line the bottoms of two 9 inch round cake pans with parchment paper. Lightly coat the paper and pan side with non-stick cooking spray. Dust with flour, tapping out the excess, and set aside.
In a food processor combine almond paste, 1/4 cup of the sugar, salt, and 1/3 cup water. Process until smooth. Add flower and pulse just until combined. Transfer the mixture to a large bowl.
In a separate mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until frothy. While continuing to beat, slowly add the remaining quarter cup sugar. Continue to beat on high speed until soft peaks form.
Whisk 1/4 of the beaten egg whites into the almond paste mixture to lighten it. With a rubber spatula, fold in the remaining egg whites just until combined.
Spread the batter in the prepared pans. Bake for 15-18 minutes, or until the cake layers are just beginning to color and feel firm when lightly pressed in the center.
Dust a piece of parchment paper with confectioners sugar. Run a knife around the outside edge of each cake layer and invert onto the paper. Lift of the rounds of parchment paper from the cake bottoms. Let the cake layers cool to room temperature (20 minutes).
For the filling and topping
Pour skim milk into mixing bowl. Add Jello pudding mix and whisk for five minutes. Refrigerate for five minutes. Gently fold in the Cool Whip Lite until the mixture is smooth. Spread half the mixture on top of on of the cake layers. Arrange half the raspberries on top of the pudding mixture. Place other cake layer on top and repeat.
Keep in the refrigerator until ready for serving.