Berry Cake

Whip eggs and sugar until light, fluffy, and pale—the mixture should triple in volume, which takes about 10 minutes.

Sift the dry ingredients into the egg mixture in three additions, folding gently each time with a silicone spatula using an upward motion from the bottom.

Bloom the gelatin in water according to package directions (for Dr Oetker, pour hot water over it and stir until dissolved).

Blend raspberries and strawberries until completely smooth, stir in sugar, and bring to a simmer over heat.

Whisk the cornstarch slurry in slowly while stirring constantly, then cook for 1–2 minutes until thickened.

Stir in the gelatin and mix well.

Chill in the refrigerator until set.

Whip the cold cream with half the sugar to stiff peaks.

In a separate bowl, beat the cream cheese with the remaining sugar.