Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper after you have placed it in the pan.
In a medium sized bowl whisk together all the flours, including the wheat germ and baking powder. (I also like to sift these ingredients together as almond flour can be clumpy and sifting is a great way to disperse the baking powder evenly - I highly recommend doing this.)
In the bowl of a stand mixer, using the paddle attachment, combine the butter with two cups of the sugar and kosher salt until pale yellow and fluffy in appearance; about three minutes. Beat in the vanilla and eggs, one at a time. Scrape down the sides and bottom of the bowl. (The mixture will look broken.)
Add the dry ingredients on very low speed, just until incorporated.
Scrape the batter into the prepared cake pan and smooth the top.
Arrange the two cups of raspberries in a single layer on top . Sprinkle with remaining 2 tablespoons of sugar.
Bake for fifty minutes , until the cake is golden brown and toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 15 minutes.
Run a thin, sharp knife around the edge of the cake. Turn the cake out of the pan onto a plate or cake stand. Remove the parchment paper from the bottom.
Let cool until warm, about 1 hour.
Serve with whipped cream and raspberries.
The cake can be stored at room temperature overnight, but after that place in the refrigerator.