6 eggs, separated, then brought to room temperature
1 c sugar, divided
3/4 tsp cream of tartar
1 tsp vanilla
1/3 c cocoa
3/4 c sifted cake flour
Raspberry Filling:
1 c heavy cream
2 TB sugar
2-3 tsp raspberry syrup
2 c (4 pints) fresh raspberries
Whipped Ceam Border:
1/2 c heavy cream
2 1/2 TB powdered sugar
- Preheat oven to 325F
- With electric mixer on high, beat egg whites until foamy
- Add 1/2 c sugar and cream of tartar, continue beating until peaks form
- In a large bowl, beat egg yolks until thick
- Add remaining sugar and vanilla
- Beat until mixture forms ribbons
- In a small bowl sift together cocoa and flour
- With mixer at low, slowly add flour mixture to yolks
- Add 2 TB water until incorporated
- Lightly fold egg whites into batter a quarter at a time
- Spoon batter into 2 prepared 9" round cake pans
- Bake 25 minutes
- Cool cakes in pans 5 minutes
- Remove from pans and cool completely
- In chilled bowl with electric mixer on high, beat heavy cream, sugar and Chambord until soft peaks form, 3-4 minutes
- Gently fold in raspberries
- Place one cake layer bottom side up on cake plate
- Spread filling to within 1/4" of border
- Add next layer and press lightly onto filling
- In chilled bowl with electric mixer on high, beat cream and sugar until soft peaks form, 2-3 minutes.
- Put mixture in pastry bag with decorative tip, form border along top edge of cake.
- Garnish with raspberries
