Fragrant Raspberry Gateau Layer Cake

1.Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8 inch) round cake pans, then line the bottoms with parchment paper for easy removal.

2.In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until the mixture is pale, thick, and tripled in volume, about 8-10 minutes. This creates a light, airy sponge base.

3.In a separate bowl, gently sift together the all-purpose flour, cornstarch, baking powder, lemon zest, and salt.

4.Carefully fold the dry ingredients into the egg mixture in three additions using a spatula, taking care not to deflate the batter. Mix just until combined and smooth.

5.Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

6.Bake in the preheated oven for 20-25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.

7.Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

8.While the cakes cool, prepare the raspberry cream: In a blender or food processor, puree 200 grams of fresh raspberries until smooth. Strain through a fine sieve to remove seeds, yielding a smooth raspberry coulis.

9.In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

10.Gently fold the raspberry coulis and raspberry liqueur (if using) into the whipped cream until evenly combined, creating a light raspberry cream.

11.Once the cakes are completely cool, level the tops with a serrated knife if necessary to ensure flat layers.

12.Place one cake layer on a serving plate and spread half of the raspberry cream evenly over the top.

13.Carefully place the second cake layer on top and spread the remaining raspberry cream over the top and sides of the cake, smoothing with an offset spatula.

14.Decorate the cake with fresh raspberries, edible rose petals, or mint leaves as desired for an elegant finish.

15.Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set.

16.Serve chilled or at room temperature, slicing with a sharp knife dipped in hot water for clean cuts.