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1
Position the oven racks so that they are evenly spaced and one rack is in the center.
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2
Preheat the oven to convection bake at 350F.
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3
Line two 9-inch round cake pans with parchment paper.
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4
In the large bowl of an electric mixer, beat the eggs until frothy.
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5
Increase the speed and add 1 tablespoon of the granulated sugar and the salt.
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6
With the mixer at high speed, add the remaining granulated sugar 1 tablespoon at a time, until the mixture is very light and lemon colored, beating at high speed for at least 5 minutes.
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7
Turn the beater to low speed and add half the flour and the vanilla and mix until the flour is evenly blended.
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8
Turn off the mixer and add the remaining 3/4 cup of flour.
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9
With a rubber spatula, gently blend in the flour until no longer visible.
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10
Divide the batter between the two pans.
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11
Bake both pans on the center rack of the oven for 20 minutes or until the center of each cake springs back when touched and a toothpick inserted in the center comes out clean and dry.
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12
Remove the pans and cool on a wire rack.
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13
Loosen the edges of the cake layers from the pans and gently ease the cakes out of the pans.
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14
Peel away the parchment.
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15
To fill the cake, place one layer on a cake plate and drizzle with 2 tablespoons of the liqueur.
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16
Top with half of the fresh berries.
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17
Spread half the whipped cream over the berries.
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18
Top with the second layer and repeat layering, ending with the remaining whipped cream on top.
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19
Refrigerate until ready to serve.
