Raspberry Mousse Cake

Whisk the eggs with salt for a couple of minutes until bubbly, then gradually add the sugar and beat until fluffy, about 15 minutes.

Fold in the sifted flour in batches, mixing gently. Pour the batter into a foil-lined baking pan.

Bake at 180°C (350°F) until a skewer comes out clean, about 7-10 minutes.

Bloom the gelatin for the mousse in cold water and let it swell.

Whip the cold heavy cream to soft peaks, add the cream cheese and beat on low speed for 1-2 minutes until combined, then stir in the sour cream and powdered sugar.

Melt the gelatin in the microwave without letting it boil. Whisk it into the mousse mixture, pour over the sponge cake, and chill in the refrigerator.

Soak the gelatin for the raspberry layer in cold water and let it swell.

Place the raspberries and sugar over low heat; once the sugar dissolves, simmer for another 5 minutes, then remove from heat.

Warm the bloomed gelatin in the microwave to melt it, then stir it into the raspberry mixture.