Raspberry Génoise, Made Ahead
A light almond-and-raspberry layer cake that improves overnight.
Method
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans; line the bottoms with parchment.
Combine the eggs and sugar in a heatproof bowl. Set over a saucepan of simmering water (don't let the bowl touch the water). Whisk constantly until the mixture reaches 110°F (lukewarm), about 3 minutes.
Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes, until tripled in volume and cool to the touch.
Sift the flour over the batter in three additions, folding gently with a spatula after each. Don't deflate.
Whisk the melted butter and vanilla together. Take 1 cup of the batter and whisk it into the butter (this tempers it). Fold the butter-batter mixture back into the main batter in three additions.
Divide the batter between the prepared pans. Bake 22-25 minutes, until the top springs back when pressed and a toothpick comes out clean.
Cool in the pans 10 minutes, then turn out onto a wire rack. Cool completely. Wrap in plastic; store at room temperature overnight (or up to 2 days).
To assemble: whip the cream with the powdered sugar to soft peaks. Split each cake layer in half horizontally (4 layers total).
Place one layer on a serving plate. Brush with 1 tbsp almond liqueur. Spread 1/4 cup raspberry preserves. Top with 1/4 of the whipped cream. Repeat for 3 more layers.
Top with the final layer. Dust with powdered sugar. Arrange fresh raspberries on top. Chill at least 4 hours before serving.
Whisk the eggs over a bain-marie to 110°F. The warmth helps the eggs hold their volume when beaten.