1/3 cup plus 1 tbsp. of QUeen Milling Gluten Free All Purpose Flour Blend sifted
1/3 cup plus 1 tbsp. of Dutch processed cocoa powder sifted
1/2 tsp baking powder (add to flour)
4 large eggs
2/3 cup of sugar
Position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°F. Confirm that your 2" high pan will fit. Line the bottom of the cake pan, with parchment paper and set aside. (do not grease sides of pan)
Pour the clarified butter into a 1-quart bowl and stir in the vanilla extract. The butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute until warm.
The flour and cocoa were sifted before they were measured, they need to be triple-sifted together. Sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter.
Whisk the eggs and sugar together in a large heatproof bowl or the bowl of a a mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Remove the bowl from the heat and, working with a mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
Sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently. When the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
Spoon about 1 cup of the batter into the hot clarified butter, fold together until well blended. Spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
Spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. Bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. Transfer the pan to a rack and let the cake cool in the pan.
When the cake is slightly warm or cool, run a small spatula or knife around the inside of the pan, press against the inside of the pan this will avoid tearing the cake. Invert the pan to remove cake and peel off parchment paper. Turn cake right side up to finish cooling. The cake should be completely cool before filling, frosting or storing. This cake can be made ahead of time. It will need to be wrapped well and kept in the refrigerator for two days or frozen up to three months. Thaw still wrapped at room temperature if freezing.
1/3 cup water
1/3 cup sugar
1/4 cup raspberry liqueur
3 cups crème fraîche
2 tsp pure vanilla extract
2-3 tbsp of sugar
Beat the crème fraîche with the vanilla extract to soft peaks, then add 2 Tbsp of the sugar, beating until thickened. Taste and add more sugar if needed, then continue to beat until the cream just begins to stiffen. Cover and keep refrigerated until needed.
Assembling the Cake
Cut the cooled genoese into 3 even layers with a long serrated knife. Find a vessel that will work for you when assembling (we used a high 8" spring-form pan) Brush one layer with syrup. Place 1/4 cup of crème fraîche filling on the moistened layer and use a spatula to spread evenly not to close to sides.
Moisten the second layer with syrup and set it on top of first layer moistened side down. Moisten the top of the layer with syrup and top with an even layer of fresh raspberries, leaving a bit of space between each berry. Keep a few berries in reserve.
Spoon crème fraîche over raspberries and using spatula smooth crème fraîche over and between the raspberries. Moisten the remaining layer of cake with syrup and set it gently moistened side down on raspberry layer. Cover the cake with remaining crème fraîche and refrigerate for 2 to 3 hours or up to 24 hours. Decorate with remaining raspberries and shaved chocolate if you like.