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1
In a small saucepan, bring the half-and-half to a simmer.
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2
In a medium bowl, whisk the yolks, sugar, flour, cornstarch and salt.
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3
Whisk in the hot half-and-half.
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4
Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.
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5
Whisk in the butter and vanilla.
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6
Scrape the pastry cream onto a large plate and let cool to room temperature, about 10 minutes.
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7
Preheat the oven to 375.
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8
Butter an 8-inch springform pan.
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9
In a medium bowl, whisk the pastry cream with the 6 tablespoons of butter until smooth.
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10
Whisk in the lemon zest and juice.
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11
Add 1/4 cup plus 2 tablespoons of the sugar, the cake flour, semolina, baking powder and salt and whisk the batter until smooth.
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12
In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form.
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13
Gradually beat in the remaining 1/2 cup of sugar at high speed until the whites are glossy and stiff.
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14
At low speed, beat one-fourth of the beaten whites into the batter, then fold in the rest with a rubber spatula until no streaks of white remain.
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15
Scrape the batter into the prepared pan and bake in the lower third of the oven for about 40 minutes, until the cake is golden and a skewer inserted in the center comes out with a few moist crumbs attached.
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16
Let cool in the pan for 20 minutes, then remove the ring and base and transfer to a rack to cool completely.
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17
Using a serrated knife, split the cake in half horizontally.
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18
Spread the preserves on the bottom layer and replace the top.
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19
Dust with confectioners' sugar and serve with raspberries.
