Raspberry Cake

Let the egg whites sit at room temperature for 1 hour in a large bowl

In part, sift the flour with salt

Beat the egg whites until stiff and fluffy

Add 3/4 cup of confectioners' sugar, 2 tablespoons at a time, beating well after each addition

Beat until stiff peaks form

Bake the oven at moderate temperature (170°)

In a small bowl, beat the large eggs until thickened and pale yellow in color

Add the remaining confectioners' sugar to the egg mixture, beating for 2 minutes

Combine the flour mixture with the egg mixture, beating at low speed

Add lemon juice, 2 tablespoons of water, and grated lemon zest, beating for another minute

Fold the jam into the batter with a spatula, moving from bottom to top

Pour the batter into a 25 x 10 cm ring mold

Bake for 40 minutes or until a toothpick inserted in the center comes out clean

Let the cake cool in the pan for 1 hour before removing it

Cut the cake into three equal parts with a long knife, marking with toothpicks to cut evenly

Place the bottom of the cake on a plate

Cut half of the raspberries into slices

Beat the whipped cream with confectioners' sugar in a small bowl

Add vanilla extract and beat for 1 minute

Spread 3/4 cup of whipped cream over the bottom of the cake and arrange half of the raspberry slices on top

Repeat with the second part, and top with the third part

Cover with whipped cream

Soak 1/2 kg of raspberries in jam and decorate

Chill in the refrigerator for 1 hour.