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1
To make an Italian meringue, combine 3 1/2 pounds of sugar with 1 cup water in a large, heavy saucepan and heat over high heat until the syrup reaches a temperature of 240 degrees F on a candy thermometer.
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2
When syrup reaches a boil, watch carefully, as the temperature can escalate quickly.
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3
Meanwhile, in the bowl of an electric stand mixer, whisk the egg whites, the remaining 1 pound of sugar, and the cream of tartar to medium peaks.
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4
Once the syrup has reached 240 degrees F, start to drizzle the hot sugar syrup into the meringue while the beaters are running.
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5
Continue until all of the syrup is used and then continue to whip the meringue until it cools to room temperature.
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6
Slowly add in the softened butter; the mixture will tend to curdle.
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7
Continue to mix until all of the butter has been incorporated; the buttercream will eventually come together, becoming a smooth mixture in the end.
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Make sure to scrape down the bowl from time to time while mixing.
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9
Divide the mixture into 2 large sheet pans, cover securely, and refrigerate until ready to use.
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10
Make the cake:
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11
Lightly spray a size 400 hotel pan or large sheet pan with non-stick cooking spray and then line with parchment paper; set aside.
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12
Preheat the oven to 400 degrees F.
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13
Sieve the cake flour at least twice and set aside.
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14
Cream the eggs and sugar in a mixing bowl, beating until a pale yellow color.
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15
Gently fold in the cake flour.
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16
When this stage is almost completed, fold in the melted butter.
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Spread the genoise batter onto the prepared sheet pan.
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Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cake comes out clean.
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Cool cake in the pan for 10 to 15 minutes, and then remove to a rack to cool completely before frosting.
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20
While cake cools, make a simple syrup by combining 1 cup sugar and 1 cup water in a heavy saucepan over high heat; bring to a boil and then remove from the heat and let cool.
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21
Assembly:
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22
Cut the cakes into 4 equal pieces so that they will fit perfectly on top of each other.
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23
Brush the bottom cake layer with simple syrup and then brush it with framboise.
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24
Brush a thin layer of raspberry marmalade on top and then apply a layer of the buttercream-Italian meringue.
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25
Repeat 2 more times.
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26
For the fourth and final cake layer, brush it with simple syrup and then framboise, but do not apply the marmalade.
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27
Frost the top and the sides of the cake, smoothing it out until perfect.
