In a medium saucepan, simmer raspberries and 1 1/4 cups of sugar over medium heat, stirring occasionally. Simmer until the mixture thickens. Once thickened, remove from heat and cool over ice.
Preheat the oven to 400 degrees F (200 degrees C. While the berries cook, use an electric mixer to beat egg whites in a large mixing bowl until fluffy. Add 1/4 cup sugar, 8 egg yolks, and flour, beating until smooth. Transfer the mixture to a pastry bag and pipe two slightly smaller than 9-inch spiral cakes onto baking sheets. Bake for 5 to 7 minutes until golden and set. Allow to cool before serving.
Combine butter, egg, and 3 remaining egg yolks in a large mixing bowl. Gently fold in the cooled raspberries. Set a 9-inch cake ring or springform pan on a serving platter. Line the inside of the ring with sliced strawberries. Frost the sides of one spiral cake with raspberry cream, then place it in the ring. Spread more cream on top and add a layer of strawberries. Repeat with the next layer. Use a kitchen torch to release the cake ring or remove the springform ring. Serve and enjoy!