6 eggs
3/4 cup sugar
1 1/2 cups plain flour, sifted
1/2 tsp vanilla
2 tbsp warm water
3 3/4 cups heavy cream
1 tbsp sugar
3/4 cup kirsch
2 1/4 cups raspberries
1 or 2 pints whole strawberries
Preheat oven to 425 degrees. Grease two 9" cake pans. Whisk eggs and 3/4 cup sugar together in a medium bowl till light and fluffy. With a metal spoon fold in sifted flour and quickly mix in water and vanilla. Pour mixture into cake pans. Bake at 425 degrees for 15 to 20 minutes or till cake is springy to the touch. Turn upside down onto a wire rack to cool. When cakes are cool, whip cream in medium bowl with 1 tbsp sugar and 2 tbsp of the kirsch. Split each cake in half, forming four layers and sprinkle layers with remaining kirsch. Spread 2/3 of the cream mixture over three layers and then cover the layers with raspberries. Stack the three layers and top with the fourth layer. Spread remining cream on cake and surround with strawberreies and serve.
She also served this when her sons celebrated birthdays
