Raspberry bliss cake

For the sponge biscuit (for a 16 cm (6 inch) cake ring and ~8 cake layers):

• Eggs 145 g (5.10 oz) (~2-3 eggs)
• Flour 65 g (2.30 oz)
• Corn starch 65 g (2.30 oz)
• Butter 130 g (4.60 oz)
• Sugar 130 g (4.60 oz)
• Baking powder 9 g (0.30 oz)
• Whole raspberries 70 g (2.45 oz)

For the filling:

• Whole raspberries 100 g (3.55 oz)
• Raspberry syrup 30 g (1.00 oz)
• Mascarpone 500 g (17.65 oz)
• Condensed milk 200 g (7.00 oz)

1. Combine flour, starch, baking powder and salt in a bowl.
2. Melt the butter, and let it cool.
3. Using a mixer, whip the eggs with sugar until fluffy. Then gradually pour in the melted butter (don't stop whipping).
4. Gradually pour the dry ingredients into the mass, and mix until combined.
5. Line the baking tray with the baking paper, and place a ring on it. Pour a thin layer of dough into the ring, and add the raspberries. Remove the ring.
6. Bake the cake layers in the oven preheated to 180C (356F) for 5 to 7 minutes.
7. Carefully remove the cake layers from the baking paper (they are extremely delicate!), and trim the edges if needed.

1. Whip the mascarpone on low mixer speed, slowly pouring in the condensed milk.
2. Add the raspberry syrup, and whip a little more.

1. Smear some filling onto the cake board, and place the first cake layer.
2. Spread the filling over the sponge, and lay out the raspberries.
3. Cover the assembled cake with foil / plastic wrap, and leave it in the fridge overnight (with some weight on top).

Bon Appetit!