Always read through the recipe from start to finish before you begin. This is the best way to avoid any surprises and be sure you have all the ingredients you need.

To better synchronize the downtime in all the recipes, start making the cake layers first, and cover them with plastic wrap. Then make the lemon curd and then the raspberry mousse.

You can also freeze the raspberry mousse and lemon curd in round silicone molds and just sandwich them between the cake layers; if you want to freeze both, do this for at least  6 hours before assembling the cake.

You need a cake ring 20 cm (8 inches) in diameter and a height of 12 cm (5 inches). I place a heavy book on top of the cake ring to make the top flat and to make everything stick together when the cake is assembled.

Sponge Cake
 

• Baker Note; “When preheating the oven for my cakes, always use the ‘top and bottom heat’ setting. Please avoid using the fan-forced option, unless otherwise specified.”
   
• For the sponge cake, you´ll need 9 large eggs; however, the ratio of egg white to yolk in an egg can vary to such a degree; therefore, it is advisable to weigh the separate yolks and egg whites as mentioned in the recipe and add or reduce them if needed.
   
• Separate the egg whites from the yolks. Make sure to cover the egg yolks while mixing the meringue mixture.
   
• Twenty minutes or longer before baking, set an oven rack in the center of the oven and preheat the oven to 170C°/ 338F°. 
   
• Line the bottoms of three 20 cm (8-inch) cake pans 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.
   
• Grease your wire racks lightly with butter and set them aside; this step will prevent the cake from sticking to the wire rack.
   
• In a medium bowl, sift together the 195-gram all-purpose flour or pastry flour, and 1 1/4 teaspoon of baking powder twice and set aside for now.
   
• Wipe your mixer bowl and whisk with a paper towel dampened with a little lemon juice to eliminate any trace of grease. 
   
• Put 270 grams of egg white and a pinch of cream of tartar in a spotlessly grease-free clean mixer bowl and whip on medium-high speed until bubbles start to form, about 3 minutes, or until soft-medium peaks. Use a timer!
   
• Once your whites have reached medium-soft peaks, continue mixing on medium speed while slowly adding the 250-gram superfine sugar. I add about one tablespoon at a time and wait for about 15 seconds before the next addition. This step takes about 3 minutes. Use a timer!
   
• As soon as all of the sugar is incorporated, Add 180 grams of egg yolks on top of the whipped meringue and mix on medium speed for about 1 second for each yolk; then stop! When you stop the mixer, you should still see lots of traces of yolks. Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until all of the yolks is incorporated, about 3 seconds more. Try to keep most of the volume!
   
• Sift one-third of or all-purpose flour over the yolk-meringue mixture. Use a balloon whisk instead of a spatula for maximum volume and gently fold the flour mixture into the batter until fully incorporated; try to keep most of the volume! Repeat with another one-third of the flour mixture. Repeat this step one more time.
   
• In a small saucepan, melt 85-gram heavy cream, about 50C°/122F°, and very quickly pour the warm cream gently around the edge of the bowl. Use a balloon whisk and gently combine until everything is combined but is still fluffy.
   
• Evenly distribute the cake batter among the 3 x 20 cm ( 8 inches) round baking pans. Avoid opening the oven door before the minimum baking time has elapsed because this fragile cake could fall.
   
• Bake the first two layers in the center of the oven until the cake layers are golden brown and spring back when gently touched with your fingertip and a toothpick inserted into the center of each cake comes out clean—about 15 to 18 minutes. Mine took 18 minutes.
   
• Cool the cake in the pans for a few minutes, then run a knife or metal spatula between the sides of the pan and the cake, and invert the cakes immediately onto a wire rack; remove the parchment paper and leave it to cool completely on a wire rack. 
   
• Repeat with the final layer.
   
• If not used right away, wrap them well in plastic wrap to prevent drying out at room temperature.
   

Lemon syrup
 

• Heat the 30-gram lemon juice and 25-gram white sugar in a small saucepan over medium heat until the sugar is 100 % completely dissolved. For these cake ´layers, you want lemon syrup that really soaks into a cake, so make sure to keep the lemon syrup reasonably runny. 
   
• Right before assembling the cake, use a small pastry brush or spoon to soak the cake layers with a bit of lemon syrup to keep them moist.
   

Raspberry Jam
 

• One hour prior to baking your cake, place 100 grams of frozen raspberry into a medium bowl and sprinkle the sugar over the raspberries. Let the raspberries rest until they are soft and juicy; with a fork, break up some of the raspberries until it becomes a raspberry jam.
   

Lemon Curd Layer
 

• Soak 1 gelatin sheet ( 1,7 grams) in a small bowl of very cold water for at least 5 minutes.
   
• In a large bowl, add 90 grams powdered sugar, 15-gram cornstarch, 2 large eggs, one egg yolk, zest from 1 lemon ( optional), 125 grams freshly squeezed lemon juice, and whisk it all together into a homogenous mixture.
   
• Pour the content of the bowl into a medium-size saucepan and cook over medium-low heat, constantly stirring with a whisk or spatula and scraping the sides of the pan as needed, until thickened to a consistency resembling pudding. This step takes about 5 to 7 minutes. Do not let it boil, or it will curdle. If steam appears, briefly remove the pan briefly from the heat, constantly stirring to keep the mixture from boiling.
   
• When the lemon curd has thickened slightly, like pudding, remove it from heat; pull the softened gelatin out of the cold water, squeeze some of the excess water out, and stir into the warm lemon cream, whisk until the gelatin leave is dissolved. Then Add in 75-gram cold heavy cream and stir to combine.
   
• This step is optional. I love to blend the finished lemon curd using an immersion blender for a few seconds to make it extra smooth. 
   
• Use immediately to fill your cake, or store it in an airtight container until you are ready to assemble the cake. 

Marshmallow Fluff  ( for the raspberry mousse )
 

• In a  20 cm (8-inch) wide saucepan, put 150 grams superfine sugar, 80 grams glucose, and 60 grams water; use a clean finger to stir the sugar until evenly moistened and sandy. When the sugar is melted and begins to bubble, with a clean pastry brush, brush down the sides of the pan with cold water in case any sugar crystal remains. Cook over medium heat without stirring until the temperature reaches 118C°/ 244F°.
   
• In the meantime, wipe the inside of stainless steel or a glass bowl and then whisk the attachment with a paper towel moistened with a little lemon juice. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
   
• Put 100 grams egg whites, 1 tablespoon superfine sugar, and a pinch of cream of tartar into the bowl of a stand mixer with the whisk attachment and turn it on low speed. 
   
• Bakers note; Keep your eyes on the egg whites so they don’t whip too quickly. You want the whites to be whipped with enough volume and be both fluffy and shiny at the same that the sugar syrup is cooked to the correct temperature (118C°/ 244F°). Meringue cannot be «fixed» if you whip it too long, and the egg whites get dry and grainy. At this point, the water is seeping out of the egg white foam, and the whites will separate and will make the meringue unusable; you must start over. Keep a close eye on the mixer while whipping the egg whites.
   
• When the sugar syrup reaches 110C°/230F°, Increase the mixer speed to medium speed. The whites should be fluffy, with stiff peaks, shiny but still soft and not dry.
   
•  Remove the saucepan from the stove when it is 118C°/ 244F°. Remove the pan from the heat, (Don't pour the cooked syrup too fast, as there can be lumps, and it can cook the egg whites and will affect the taste). With the mixer on high speed, carefully pour in the hot sugar syrup in a slow, steady stream—pour it directly onto the whites between the mixer bowl edge and the outer reach of the whisk so it doesn’t splatter or create lumps.
   
• When all syrup has been added, continue mixing on high speed until the marshmallow fluff becomes thick and glossy and holds a stiff/firm peak; and the outside of the bowl is no longer hot to the touch for about 10 minutes. It´s important to mix for at least 10 minutes to get a stiff fluff! This Fluff frosting is very stable and will not break from overmixing before it cools. The ideal temperature should be between 30C° to 35C° / 86F° to 95F°.
   
• For the raspberry mousse recipe, you will need 125 grams of marshmallow fluff.
   
•  You will have some leftovers! Keep leftovers stored in an airtight container at room temp. It will keep fresh for up to 3 days.

Raspberry Mousse
 

• If the raspberries are not in season, use frozen raspberries as they are often frozen at the peak of the season on the farm and may actually taste better than using fresh raspberries in the store when it´s not berry season; make sure to thaw the frozen raspberries first. Plan ahead. The frozen raspberries will take several hours to thaw.
   
• Combine 200 grams of fresh or frozen raspberries, 1/2 tablespoon white sugar, and 25 grams of freshly squeezed lemon juice in a blender or food processor on low speed until it becomes liquid.
   
• Strain the raspberry puree through a fine-mesh sieve and discard the seeds. You should be left with about 150 grams raspberry puree. Set aside for now.
   
• Soak 4 gelatine sheets in a large bowl filled with cold water for at least 10 minutes. Make sure the water is super cold, and set a timer for 10 minutes!
   
• In a medium saucepan, combine 150-gram raspberry puree heat over medium heat until warm; remove from heat. 
   
• Squeeze excess water from the softened gelatine and stir it into the warm raspberry puree; stir with a spatula or small whisk until the gelatine leaves are completely dissolved.
   
• Cool slightly on the kitchen counter until lukewarm, about 15 minutes. The raspberry-gelatin mixture should be at room temperature, not warm, but also not too cold, or the mixture will harden.
   
• Place 125 grams of marshmallow fluff in a large bowl, pour the slightly lukewarm raspberry-gelatin mixture on top of the marshmallow fluff, and combine with a whisk until smooth and lump free. 
   
• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), Whip 225 grams heavy cream with one teaspoon of vanilla bean paste on medium speed until soft peaks form, about 2  to 3 minutes. Be careful not to overwhip the cream to the point it looks chunky; if you have over-whipped it, you will get a grainy mousse.
   
• For this next step, when combining the raspberry gelatin mixture with the cold whipped cream, its settings action begins immediately, so work quickly.
   
• Gently fold one-third whipped cream into the raspberry-gelatin-meringue mixture. Add the rest of the whipped cream and gently fold it into the raspberry mixture. Use it immediately to fill your cake!
   

Greek Yogurt Frosting 
 

• In a bowl of your stand mixer fitted with the whisk attachment, add 100-gram cold greek yogurt (10% fat), 100-gram cold heavy whipping cream (40% fat), 20  grams of powdered sugar, and one teaspoon of vanilla bean paste in the mixing bowl.
   
• Whip the mixture at low speed for one minute, then turn the mixer to medium-high speed until the yogurt frosting is thick, fluffy, and stable, about  1 to 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens. Use immediately.
  
   

Assemble

• Place a piece of parchment paper on a  turn table, and place the first sponge cake layer flat side facing up on top.
   
• Use a small pastry brush or spoon to soak the first cake layer with a bit of lemon syrup, and let it soak for a few minutes. Place a cake ring around the cake; Use 1 strip of acetate to line the inside of the cake ring.
   
• Spread 1/2 of the raspberry mousse on top using an offset spatula, and add 75 grams of fresh raspberries on top ( if using). Then add the remaining raspberry mousse on top, and spread into an even layer.
   
• Place the next sponge cake layer on top, the flat side facing up. Press down lightly to help it stick to the raspberry mousse.
   
• Use a small pastry brush or spoon to soak the second cake layer with a bit of lemon syrup, and let it soak for a few minutes. Gently place/tuck a second strip of acetate between the cake ring and the top of the first strip of acetate to make a ring of acetate 15-16 cm / 5-6 inches high enough to support the height of the finest cake. 
   
• Spread a few spoons of raspberry jam on top and spread on top of the cake with a spoon. Spread a large dollop of whipped yogurt frosting on top. Use an offset spatula to spread it evenly. Add all of the lemon curds on top; Try to keep it mostly in the center of the cake. Add 75 grams fresh raspberries on top. Add a small dollop of whipped yogurt frosting on top.
   
• Place the final sponge cake layer on top. Press down lightly to help it stick to the lemon curd /yogurt frosting. Cover the top with plastic wrap to seal it completely. Sit something flat on top, such as a heavy book, to weigh it down. Chill in the fridge.
  
   
• This cake only gets better after a few hours in the fridge. Let this cake chill in the fridge for at least 4 hours or overnight. It helps absorb the flavor and moisture from the yogurt frosting /raspberry mousse and makes the cake super soft and tender.
   
• You can serve the cake as it is without marshmallow fluff. It is fresh in taste, super moist, and so delicious.
   
• If covering the cake with marshmallow fluff, make one more recipe fluff. Use an offset spatula to apply the marshmallow fluff on top of the cake, working quickly as this frosting gets firm/airy fast. Use the back of a spoon to make pretty marshmallow swirls or just the offset spatula as I do. 
   
• Once the whole cake is covered in marshmallow frosting, Use a kitchen blowtorch and carefully brown the marshmallow frosting on the top and the side of the cake; keep the torch moving so it doesn't burn the meringue.
   
• Serve the cake immediately or store it in the refrigerator for up to 2-3 days.