Sponge cake
 

• Preheat the oven to  175 C° (350F°). Line the bottoms of three 8-inch ( 20 cm) cake pan with greased parchment, but leave the sides of the pans untouched, The cakes need to cling to the ungreased pans to rise properly. If you don’t have three pans, it’s okay to bake the cakes in stages, The cake batter will keep at room temperature until needed. Or line the bottom of one 26 cm ( 10-inch) springform with greased parchment.
   
• Start by sifting together the all-purpose flour,  and baking powder, and set aside for now.
   
• Make sure your eggs are at room temp, if your eggs are not at room temperature, when you are ready to mix your cake, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes before you start. If your eggs are coming straight from the refrigerator, just let them soak in hot tap water for about 10 minutes. You may need to change the water a couple of times to get them warmed up quickly.
   
• Into the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla bean paste ( if using) at high speed until it triples in volume, This can take up to 8 minutes but will depend on the eggs and temperature.
   
• When done, the mixture will be pale in color and slightly thicken. when you lift the whisk the batter leaves a trail just long enough for you to draw the “O”
   
• In three additions, sift the flour mixture over the whipped egg/sugar Use a balloon whisk instead of a silicon spatula, and very gently fold the flour into the whipped eggs until fully combined.
   
• Be very delicately with just a few folds as possible with each addition of flour, but try to quickly once the eggs are beaten so they don’t deflate. Periodically shake out the batter that collects inside your whisk.
   
• Use a large silicone spatula at the end gently fold to thoroughly combine.
   
• Evenly divide the batter among the three prepared pans. ( I use a large ice cream scoop to divide the batter evenly ) Bake the first two layers in the center of the oven for 13-15 minutes, or until the tops of the cakes spring back when gently touched with your fingertips and a cake tester/toothpick inserted into the center of each cake comes out clean. Repeat with the final layer.
   
• If baked in one single 26 cm (10-inch) springform bake in the center of the oven for 30-40 minutes, or until the tops of the cakes spring back when gently touched with your fingertips and a cake tester/toothpick inserted into the center of each cake comes out clean. If after 25 minutes the top looks dark, place parchment paper on top of the cake and bake further.
   
• As soon as the cakes come out of the oven they will pull away from the edge.
   
• Run a thin paring knife around the inside edges of the cake pans, then carefully turn the layers out onto wire racks, peel of the paper, and let cool completely.
   
• The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days, or you can freeze the layers ( tightly wrapped) for up to 3 months.
   

Whipped cream
 

• in a large bowl using an electric beater, whip the cold cream, sugar, and vanilla until soft peaks.
   
• Fit a large pastry bag with a large round nozzle, place 1/2 of the whipped frosting in the piping bag, store in the refrigerator until you need it, for up to 3 hours.
   
• Add strawberries ( halved)  into the remaining whipped cream, with a spatula combine, refrigerator until you need, for up to 3 hours.
   

Raspberry jam

• In a small saucepan add the frozen raspberries and sugar ( optional) and simmer for a few minutes or until the raspberries soften/broken down.
   
• Remove from heat, cool, and transfer to an airtight container if not used right away and keep refrigerated until use.
   

 Pastry Cream
 

• Use a sharp knife to split the vanilla bean lengthwise and place it into a medium saucepan along with a pinch of sea salt flakes, 250 grams whole milk, and 250 grams heavy cream. Give it a quick whisk to combine everything, and heat the mixture over medium heat until it's almost boiling (around 80°C/176°F). Bubbles will begin to form at the edges. Remove from heat, cover with a plate, and let steep for 30 to 60 minutes if time permits. Otherwise, proceed as directed.
   
• After 30 to 60 minutes, reheat the cream and milk mixture over medium heat to almost boiling, around 80°C/176°F. Do this just before you start to whisk together the egg yolks, sugar, and cornstarch.
   
• In a medium bowl, whisk together 6 egg yolks, 75 to 100 grams of white sugar, and 35 grams of cornstarch until light and smooth. Use a piano wire whisk for this task while you heat the milk/cream mixture, but not too far in advance!
   
• As you continue whisking, slowly add one-third of the hot milk/cream mixture to the yolk mixture to temper the egg yolks. Gradually whisk in the remaining milk/cream mixture. Pour the contents of the bowl back into the saucepan, making sure to scrape all the flavorful gooey vanilla seeds from the bottom of the bowl into the saucepan.
   
• Cook the pastry cream over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency, about 5 minutes. When you see large bubbles plop to the surface, whisk for 2 more minutes to cook off the cornstarch; otherwise, the pastry cream might taste chalky. Once thickened, do not whisk the pastry cream vigorously; otherwise, the cornstarch can break down, causing the pastry cream to thin.
   
• Remove from the heat. Add 40 grams butter and whisk until the butter is evenly combined and the pastry cream is pale yellow with a smooth, glossy texture. Remove the vanilla bean pod and discard.
   
• Transfer it into an airtight container or spread it in a shallow dish. Then, immediately cover the surface with plastic wrap, making sure the wrap directly touches the cream to prevent a skin from forming on top. Refrigerate your pastry cream immediately. It’s important to cool it down quickly to prevent the growth of bacteria.
   
• Let cool in the fridge for at least 1-2 hours before using. Before using it stir the pastry cream with a spatula until it softens and is spreadable.
   
• Note: Pastry Cream does not store well in the freezer.
   

Assemble the cake
 

• Place your first cake layer on a cake board, Take your pastry bag with whipped cream out of the refrigerator and pipe the whipped cream around the top outer edge of the cake to create a barrier.
   
• Spoon the raspberry jam onto the center of the cake and, using an offset spatula, spread it smoothly all over the top of the cake.
   
• Take the pastry cream out of the fridge, whisk the pastry cream to loosen it. Place 1/2 of the pastry cream on top of the jam and carefully smooth out with a small offset spatula.
   
• Take the filled pastry bag with the remaining whipped cream and pipe the rest of the whipped cream on top of the pastry cream. Using an offset spatula, gently smooth out the top to get an even layer.
   
• Place the second cake layer on top, and press down slightly to seal and secure.
   
• Take the whipped cream, combined with strawberries out of the refrigerator, spoon it on top of the second layer. 
   
• Place a cake collar/ acetate cake strip ( optional) and an adjustable cake ring around the cake, use an offset spatula or a spoon, and gently smooth out the strawberry cream to get an even layer.
   
• Place the final cake layer on top, flat side up, and press down slightly to seal and secure.
   
• Cover the entire cake with plastic wrap, if you have used an adjustable cake ring around the cake place a heavy book on top.
   
• Refrigerate for at least 3 hours, I prefer to leave it in the fridge overnight as this cake becomes even moister.
   
• Remove your cake from the fridge, remove the cake ring and the cake collar/acetate cake strip, and plastic wrap.
   
• in a large bowl using an electric beater, whip the cold cream until stiff peaks form. ( do not add sugar as this will melt the marzipan) Make sure the whipped cream is firm enough.
   
• Scoop the firmly whipped cream carefully on top of the cake and shape it into a domed shape (see tip) then frost the sides with a thin layer of whipped cream, just enough for the marzipan to stick to it.
   
• Place the cake in the refrigerator while you prepare/roll out the marzipan. 
   
• To cover the cake in Marzipan, One a clean work surface, and using clean hands, knead the marzipan until soft and pliable. 
   
• Shape your marzipan into a large disc.
   
• Dust your work table with confectionary sugar, Place your marzipan on top, dust it with confectionary sugar and roll out into a large circle, The marzipan should be double as big as your cake and not too tick about 2-3 mm. (1/4 -inch)  Make sure to occasionally lift and rotate the marzipan so that it does not stick to the table. Use a clean pastry brush and brush away any visible confectionary sugar.
   
• Take your cake from the refrigerator.
   
• Carefully lift the marzipan over the back of your forearms, or roll the marzipan on a rolling pin if that is easier.
   
• Center the marzipan over the dome of whipped cream and then slowly drape it over the mount of whipped cream and sided of the cake.
   
• Use your palms and beautiful hands to smooth and pat the marzipan gently to help it adhere to the shape of the cake all around.
   
• Using a sharp knife, trim the base of the marzipan around the cake.
   
• Dust the top with confectionary sugar, place two fresh strawberries on top just before serving and slice yourself a delicious slice of this cake.