Step 1

Preheat oven to 350°F. Butter and line two, 9-inch round, preferably light-colored cake pans with parchment paper. Line the bottom with a round of parchment and line the sides with parchment strips. Add a little butter under the strips where they overlap to keep them together.

Step 2

In a large mixing bowl, beat together butter and sugar on medium-high speed for 1 minute. Beat in the yolks one at a time and beat to incorporate with each addition then add vanilla. Scrape down the bowl.

Step 3

In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on medium/low speed just until well incorporated. While mixing, drizzle in the milk and mix until blended. Scrape down the bowl then divide the batter between your prepared cake pans* and spread the thick batter evenly in the bottom.

Step 4

In a separate very clean mixing bowl (preferably the bowl of your stand mixer), add egg whites. Beat on medium speed until foamy. Increase to medium-high speed and add a pinch of salt then gradually add the powdered sugar by the spoonful. Continue to beat until smooth, glossy, thick, and nearly stiff peaks form, 3-4 minutes. Divide the meringue between your 2 cake pans and spread to the edges. Use the back of a spoon to create peaks and mounds. Sprinkle sliced almonds on top.

Step 5

Bake at 350°F for 30 minutes or until meringue and almonds are golden. The meringue will not be fully dried out. Remove from the oven and cool the pans on wire racks until room temperature then run a cake release tool around the edges to loosen the cake and remove from the pans.

Step 6

In a large mixing bowl, combine cold heavy whipping cream with granulated sugar and vanilla. Beat on medium speed for 2 minutes until it starts to thicken then increase to medium-high speed and beat another 2-3 minutes or until stiff peaks form - don’t overbeat. Fold in most of your raspberries (Be sure to set aside a handful to use as garnish).

Step 7

Set the bottom cake layer on a cake platter meringue-side-up and cover it with all of the raspberry whipped cream, spreading it evenly over the surface. Place the next layer on top, meringue-side-up. Dust the top lightly with powdered sugar and scatter the reserved raspberries over the top. Serve immediately (or within 2 hours). Cover and refrigerate any leftover cake in the refrigerator for up to 2 days.