Step 1

Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans.

Step 2

, To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed.

Step 3

, Reduce the mixer speed to medium-low and gradually add the baking sugar alternative, salt, and vanilla.

Step 4

, In a separate small bowl, combine the almond flour, cocoa, and baking powder. Gently (but thoroughly) fold the dry ingredients into the batter.

Step 5

, In a small measuring cup, combine the oil and water. Pour into the batter and fold gently just until combined.

Step 6

, Divide the batter evenly between the prepared pans; if you have a scale, you’ll add between 280g and 290g of batter to each pan.

Step 7

, To bake the cakes: Bake the cakes until the edges begin to pull away from the sides of the pan and the center of one springs back when lightly pressed, 22 to 26 minutes.

Step 8

, Remove the cakes from the oven and loosen the edges with a knife or spatula. Let the cakes cool for 10 minutes, then carefully transfer them from the pans to a rack to cool completely.

Step 9

, To make the topping: In a medium bowl, whisk together the cream, baking sugar alternative, cocoa, and vanilla until stiff peaks form, scraping the bowl as necessary.

Step 10

, To assemble the torte: Remove the parchment from one of the cake layers and place the layer on a serving plate.

Step 11

, Top with about half the whipped cream.

Step 12

, Arrange the raspberries evenly atop the cream.

Step 13

, Remove the parchment from the second cake layer and place it on top of the cream and raspberries, pressing it down gently.

Step 14

, Top with the remaining whipped cream. Dust with cocoa powder, if desired. Serve the cake immediately; or cover and refrigerate until ready to serve.

Step 15

, Storage information: Store any leftovers, well covered, in the refrigerator for up to five days.