Chocolate Raspberry Lemon Cake

Here’s How to make this delicious recipe!

• For Chocolate Sponge:
• 6 large eggs
• 3/4 cup (150 g) white granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/4 cup (25 g) cocoa powder
• 1 teaspoon (4g) baking powder
• For Filling:
• 1 cup (125 g) raspberries
• 2/3 cup (158 ml) freshly squeezed lemon juice; strained
• 1 cup (200 g) white granulated sugar
• 2 eggs, plus 4 egg yolks
• 1 tablespoon cornstarch
• 2 tablespoons (30 ml) water
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup (237 g) unsalted butter
• For Meringue:
• 3 egg whites
• 1/3 cup (80 ml) water
• 1 cup (200 g) white granulated sugar
• 1 teaspoon vanilla extract