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1
Preheat oven to 350?F.
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2
Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray.
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3
Line bottom of pans with parchment paper; spray again.
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4
Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend.
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5
Whisk flour, sugar, baking powder, and salt in large bowl to blend.
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6
Whisk oil and butter into flour mixture.
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7
Add egg mixture and whisk until smooth.
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8
Divide batter between prepared pans.
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9
Bake cakes until tester inserted into center comes out clean, about 30 minutes.
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10
Cool cakes on racks 10 minutes.
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11
Run knife around edge of pans to loosen cakes.
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12
Turn cakes out onto racks.
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13
Cool completely.
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14
(Can be made 1 day ahead.
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15
Wrap with plastic.
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16
Let stand at room temperature.)
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17
Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes.
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18
Strain raspberry curd into medium bowl, pressing on solids in strainer.
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19
Refrigerate until cold, at least 2 hours and up to 1 day.
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20
Whip cream and 1/2 cup sugar until peaks form.
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21
Fold 1 1/2 cups whipped cream into raspberry curd.
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22
Reserve remaining whipped cream.
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23
Cut each cake horizontally into 2 layers.
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24
Place 1 layer, cut side down, on platter.
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25
Spread 1/3 of raspberry filling over.
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26
Repeat with 2 more cake layers and filling.
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27
Top with remaining cake layer.
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28
Spread all but 1 cup plain whipped cream over top and sides of cake.
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29
Place remaining whipped cream in pastry bag fitted with star tip.
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30
Pipe design around bottom edge of cake.
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31
Arrange remaining berries atop cake.
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32
Chill until cold, about 2 hours.
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33
(Can be made 1 day ahead.
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34
Cover with cake dome and keep refrigerated.)
