Ingredients
3/4 cup butter, softened3/4 cup sugar6 large egg yolks1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder6 tablespoons 2% milkMERINGUE:6 large egg whites1-1/2 cups sugar1/2 teaspoon vanilla extract1/2 cup plus 3 tablespoons finely chopped walnuts, dividedFILLING:2 cups heavy whipping cream1/4 cup confectioners’ sugar2 cups fresh raspberries
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside.
In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts.
Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.
In a large bowl, beat cream until it begins to thicken. Gradually add confectioners’ sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
