1. Cream butter and sugar for 3 or 4 minutes with hand beater or about 1 minute with electric beater (at cream-butter speed). Add almond paste and beat with electric hand beater. Add eggs one at a time, continuing to beat at same speed for 2 minutes, or 15 minutes with hand beater. Add flour, salt and kirsch. Beat for 3 minutes at blending speed or 5 minutes by hand. Place in a buttered 8 inch-pie pan, the bottom of which has been lined with waxed paper. Bake at 300 degrees for 45 minutes. Turn out on cake rack and cool; place in refrigerator for a couple of hours.
2. Serving: Place on serving dish and sprinkle generously with confectioner's sugar. Top individual slices with raspberry sauce.