Batter
- 7 large eggs
- 220 g sugar
- 140 g all-purpose flour
- 140 g cornstarch
- a pinch of salt
- 3 tablespoons oil
Filling
- 200 g white chocolate
- 350 g mascarpone
- 350 ml heavy cream
- 3 tablespoons powdered sugar
- 3 tablespoons lemon juice
- 6 g gelatin
Raspberry Sauce
- 350 g raspberries
- 50 g sugar
- 40 ml water
- 10 g cornstarch
- 1 packet vanilla sugar
Whipped Cream
- 250 ml heavy cream
- powdered sugar to taste
- 2 tablespoons lemon juice
Beat the eggs with salt until lightly foamy, then gradually add sugar while mixing continuously. Continue whisking until the mixture becomes pale, airy, and increased in volume.
Sift the flour and corn starch together, then gently fold them into the egg mixture. Use slow movements to maintain the batter’s light texture without deflating it.
Line a baking pan with parchment paper and lightly grease it. Pour in the batter, smooth the surface, and bake at 160°C until fully set and golden.
Combine water, sugar, and lemon juice in a small pot. Bring the mixture to a gentle boil, simmer briefly, then remove from heat and allow it to cool completely.
Cook raspberries with sugar and water until soft and fragrant. Add dissolved corn starch, stirring constantly until thickened, then finish with vanilla sugar for extra aroma.
Melt white chocolate with part of the cream, then mix in hydrated gelatin. Whip mascarpone with remaining cream and sugar, then blend in lemon juice for a fresh, balanced flavor.
Place the first sponge layer in the pan, drizzle generously with syrup, spread cream evenly, then add raspberry sauce. Top with the second sponge layer and repeat the process.
Cover the cake with whipped cream, smoothing the surface neatly. Refrigerate for at least one hour to allow the layers to set and flavors to blend beautifully.