1 Separate eggs. Beat egg whites and 1 pinch of salt with a hand mixer until stiff.
2 Beat yolks with 100 grams (approximately 1/2 cup) of sugar and 2 tablespoons hot water until very creamy.
3 Mix and sift flour and cocoa. Alternately combine whipped egg whites and flour mixture with the egg yolk mixture.
4 Line a baking sheet (30 x 40 cm) (approximately 11 x 16 inches) with parchment paper. Spread the dough on the paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection oven 350°F) on the 2nd rack from the bottom for 12 minutes. Invert baked cake on a rack and allow to cool.
5 Remove parchment paper from cake. Drizzle orange liqueur over cake. Cut cake lengthwise into 3 strips. Rinse raspberries, drain in a sieve and reserve.
6 Brush surface of the cake slices with raspberry jelly.
7 Place cake slices on top of each other. Place the raspberries on top.
8 Preparing glaze according to package directions, and combine with grape juice and remaining sugar. Drizzle over the raspberries. Chill for 2 hours, then cut cake into slices.