Swiss Almond and Raisin Filled Brioche Cake

This cake, popular in Switzerland and France, is made by lining the bottom of a pan with brioche dough and filling it with spirals of more brioche dough spread with an almond filling. Though the traditional Swiss recipe calls for scattering raisins on the almond filling, I prefer to spread it with some colorful raspberry preserves which also give a sharp flavor contrast. If you wish, you may substitute 6 ounces of canned almond paste for the almonds, sugar, and almond extract in the filling