-
1
For Cake:
-
2
Heat oven to 350u00b0F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
-
3
Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
-
4
Continue to beat, adding sugar a little at a time, until batter is fluffy.
-
5
Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
-
6
Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
-
7
Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
-
8
Run a sharp knife around edges of cake to separate from pan.
-
9
Cook for 2 hours.
-
10
For Filling:
-
11
Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
-
12
For Frosting:
-
13
Melt chocolate in a double boiler.
-
14
Take bowl off heat and stir in sour cream.
-
15
Assembly:
-
16
Place a cutting board over cake pan and invert cake onto board.
-
17
With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
-
18
Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
-
19
Spread 1/4 cup frosting over top and sides.
-
20
Top with raspberries.
-
21
Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.
