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Meringue Layers:.
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Position rack in center in center of oven and preheat to 175F Using pencil trace two 12X4 inch rectangles on sheet of parchment paper; turn parchment paper over and place on large rimmed baking sheet.
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Trace one 12X4 inch rectangle on second sheet of parchment paper and turn that paper over onto another rimmed baking sheet.
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Sift powdered sugar, superfine sugar, and salt into bowl.
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Combine egg whites and cream of tartar in mixer bowl with wire whisk and beat on medium-low until frothy.
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Increase to medium-high and beat until soft peaks form.
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Gradually add sugar mixture and beat until stiff and glossy peaks form (about 3 minutes).
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Beat in vanilla and peppermint extracts.
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Divide meringue equally among prepared paper rectangles (about 1 1/3 cups each) and spread evenly within traced lines.
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Bake meringues until dry and crisp, but not browned, about 3 hours.
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Turn off oven and let meringues cool completely in oven, then carefully remove meringues from paper.
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This step can be done up to one week in advance - store meringues in a single layer in an airtight container at room temperature.
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Peppermint Syrup:.
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Combine 1/2 cup water and sugar in small pot and stir over medium heat until sugar is dissolved and mixture comes to a boil.
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Remove from heat and stir in peppermint schnapps.
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Transfer to a bowl, cover, and chill.
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This step can be done up to 3 days in advance - keep chilled.
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Cake:.
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Position rack in center of oven and preheat to 350F.
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Lightly butter bottom and sides of 13X9X1 inch baking sheet.
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Line bottom of sheet with parchment paper.
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Lightly dust sides with flour.
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Sift 1/2 cup flour, cocoa, baking powder, and salt into medium bowl.
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In another bowl, using mixer, beat eggs and egg yolks until pale and foamy, about 2 minutes.
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Add sugar and vanilla and beat until mixture in thick - about 3 minutes.
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Sift flour mixture into egg mixture and gently fold in rubber spatula just until incorporated.
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Transfer batter to baking sheet and spread evenly to edges.
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Bake until tops springs back when touched - about 15 minutes.
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Transfer baking sheet to rack and cool cake for 20 minutes.
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Run small knife around sides of cake to loosen.
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Invert cake onto parchment lined work surface and gently peel off parchment paper.
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Cool completely
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Use a serrated knife to cut the cake lengthwise.
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Then trip each half to 12X4 inch rectangles.
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Buttercream:.
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Simmer cream, butter and corn syrup in medium saucepan.
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Remove from heat.
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Add chocolate and whisk until smooth.
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Whisk in vanilla and salt.
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Let stand at room temperature fro 1 - 1 1/2 hours.
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This can be made up to 4 hours ahead.
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Let stand at room temperature.
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Assembly:.
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Transfer 1/2 cup buttercream to pastry bag with star tip and reserve.
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Brush crumbs from meringue and cake layers.
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Place several small dabs of buttercream on a 15 inch long rectangular serving platter.
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Place one meringue layer, top side up onto the cream.
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Spread 2/3 cup cream onto meringue and top with one cake layer top side down.
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Brush cake layer with 1/3 cup peppermint syrup (it will be very wet) and spread 2/3 cup cream over it and then top with another meringue layer top side up.
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Spread 2/3 cup cream over that and cover with second cake layer top side down.
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Brush with 1/3 cup peppermint syrup and spread with 2/3 cup cream and top with third meringue layer top side up.
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Spread thin layer of cream over top and sides of cake and chill for 15 minutes.
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Spread remaining cream over top and sides of cake.
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Pipe small rosettes of buttercream in two rows atop center of the cake.
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Stand 1-2 mint wafer triangles in each rosette Chill cake for 6 hours.
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This can be made 2 days ahead Cover loosely and chill.
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Let cake stand at room temperature 1 1/2 hours before serving.
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Garnish top of cake with fresh raspberries and mint and serve.
