Raspberry Sponge Cake

Whip the eggs with the sugar and vanilla sugar until pale and fluffy (the mixture should triple in volume). Gently fold in the sifted flour and salt using a spatula with a bottom-to-top motion to keep the batter airy.

Pour the batter into a 20-22 cm parchment-lined cake pan and bake at 180°C (350°F) for 25-30 minutes until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack, then slice into 2-3 layers.

Bloom the gelatin in cold water for 10 minutes, then melt over a water bath until liquid (do not boil!).

Puree the raspberries in a blender and press through a fine-mesh sieve to remove the seeds.

Whip the cold heavy cream until stiff peaks form, add the cream cheese and powdered sugar, and whip until smooth.

Pour in the raspberry puree and melted gelatin, quickly mixing on low speed.

Place the first sponge layer on a serving platter and spread with half of the cream. Top with the second layer and spread the remaining cream over it.