Ingredients for the cake:

¾ cup cake flour

¼ teaspoon baking powder

1/8 teaspoon salt

3 cage-free eggs, separated, room temperature

¼ cup cold water

½ cup plus 2 tablespoons Wholesome Sweeteners’ Organic Sugar

½ teaspoon vanilla extract

¼ teaspoon cream of tartar

Ingredients for the filling:

1 cup whole milk

3 cage-free egg yolks

¼ cup Wholesome Sweeteners’ Organic Sugar

2 tablespoons cornstarch

1 tablespoon butter

1 teaspoon vanilla extract

½ cup raspberry spreadable fruit

4 drops red food coloring, if desired

Ingredients for the glaze:

3oz semisweet chocolate, chopped

3 tablespoons butter, softened

Heat oven to 350 degrees F.  Grease 2 (9-inch) round cake pans; line bottoms with parchment or waxed paper.  Grease parchment; sprinkle with flour.  In medium bowl, stir together flour, baking powder and salt.

In large bowl, beat 3 egg yolks at medium-high speed 4 minutes or until thick.  Slowly beat in water; gradually beat in ½ cup plus 2 tablespoons sugar until completely dissolved.  Beat in ½ teaspoon vanilla.  Sift flour mixture over egg yolk mixture; gently fold together with spatula.

In another large bowl with clean beater, beat egg whites and cream of tartar until stiff shiny peaks form.  Fold whites into yolk mixture.  Divide batter equally between pans.  Bake 18 to 20 minutes or until toothpick inserted in center comes our clean and center springs back when gently pressed.  Cool on wire racks 10 minutes.  Run knife around edges of pans; invert cakes onto wire racks.  Cool completely; remove paper.  (Cakes can be made up to 1 day ahead.  Cover and store at room temperature.)

Meanwhile, to prepare filling, bring milk to a bare simmer in medium saucepan over medium-low heat.  In medium bowl, whisk 3 egg yolks, ¼ cup sugar and cornstarch until smooth.  Stir in hot milk; immediately return mixture to saucepan.  Bring to a boil, whisking constantly.  Boil 30 seconds; remove from heat.  Stir in 1 tablespoon butter, 1 teaspoon vanilla, raspberry fruit and food coloring.  Strain into medium bowl; place piece of plastic wrap directly on surface.  Refrigerate 15 to 30 minutes or until well-chilled.  (Filling can be made up to 4 hours ahead.  Store in refrigerator.)

For glaze, place chocolate in microwave-safe bowl.  Microwave 40 seconds or until almost melted; stir until smooth.  Stir 3 tablespoons butter into chocolate until melted.  Add corn syrup; stir until smoothly blended.  Let stand until slightly thickened.

Gently spread chilled filling over top of 1 cake layer (do not stir cooled filling or it will begin to thin); top with second cake layer.  Pour glaze evenly over top.  Refrigerate until ready to serve.  (Cake can be assembled up to 2 hours ahead.)  Score hardened glaze into 8 wedges; cut cake with serrated knife.