- Cook Time
- Prep Time
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/4 cups plus 1 teaspoon sugar
- 4 eggs, separated, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cake flour (not self-rising)
- 1 1/2 cups heavy cream
- 1/2 cup sliced almonds
- 1/2 cup store-bought lemon curd
- 1 pint raspberries
Preheat the oven to 350 degrees . Lightly butter two 2-by-8-inch round cake pans, line with parchment and butter the parchment. Using an electric mixer, beat the butter and 1/2 cup sugar until fluffy, about 5 minutes. Mix in the egg yolks, vanilla, baking powder and salt at medium speed for 2 minutes. Mix in the cake flour and 1/4 cup cream at low speed until just blended and smooth, about 1 minute. Divide the batter between the 2 prepared pans, spreading evenly to cover the bottoms.
In a clean mixer bowl, using the whisk attachment, beat the egg whites on medium speed until foamy. Gradually sprinkle in 3/4 cups sugar and beat at high speed until stiff, about 10 minutes. Divide the meringue between the 2 pans and spread almost to the edges of the pans. Sprinkle the almonds and remaining 1 teaspoon sugar on top of both layers, then bake until nicely puffed and lightly golden, 25 minutes. Let the layers cool completely in their pans on racks. (The meringue will sink as it cools.)
Using a clean mixer bowl, beat the remaining 1 1/4 cups cream until stiff but not dry; fold in the lemon curd. Unmold 1 cake layer and place it meringue side up on a cake platter. Spread half of the lemon cream evenly on top; cover evenly with half of the berries. Top with the second layer and the remaining cream and berries.