Preheat the oven to 325ºF. Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit and spray the parchment with more cooking spray.

Separate the whites from the yolks of 4 eggs. Beat the whites until stiff peaks form.

Combine the egg yolks with the remaining 2 whole eggs, ½ cup of the sugar, and salt. Beat with an electric mixer until light and fluffy, about 3 minutes. Beat in 2 teaspoons of the vanilla. Add the almond flour and cocoa powder and beat until fully combined. Stir a third of the beaten egg whites into the cake batter. Fold in the remaining egg whites until the mixture is no longer streaky. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan.

In a medium saucepan, combine the raspberries with ¼ cup water and the remaining ¼ cup sugar. Bring to a boil and boil gently until thickened, about 15 minutes, stirring occasionally. Let cool.

Whip the cream with the remaining 1 teaspoon of vanilla until soft peaks form.

When the cake has cooled, cut it in half horizontally to make 2 layers. Place a layer on a cake plate or pedestal. Spread with half of the cooled raspberry mixture, then half of the whipped cream. Place the remaining cake layer on top. Spread with the remaining whipped cream and top with the remaining raspberries. Serve.