1. Preheat the oven to 180°C (350°F). Line a 20cm springform tin* with baking parchment and lightly grease it. Set aside.

2. Separate the eggs – add the yolks to a large bowl and set them aside. In a second bowl, mix the egg whites with a pinch of salt until they start looking foamy. Gradually add half of the sugar (1/4 cup/50g) while mixing, then continue mixing for about 3–4 minutes until the mixture is thick and glossy.

3. Add the remaining sugar and the vanilla paste to the egg yolks and mix for about 3–4 minutes as well – the mixture should look light and fluffy. Sift the flour into the bowl in several batches and fold it in using a rubber spatula. Next, fold in the beaten egg whites (meringue), also in several batches. You may mix a bit more vigorously at the beginning to loosen the batter. However, the majority of the meringue should be folded in gently to preserve as much volume as possible. Pour the batter into the prepared springform tin and smooth out the top.

4. Place the pan in the preheated oven, pour a small amount of water onto the oven floor to create steam, and immediately close the oven door. Bake the sponge cake for about 26–28 minutes. Remove it from the oven, let it cool briefly inside the baking tin, then carefully remove it from the tin and let it cool down completely on a wire rack.

5. For the mascarpone cream, add the mascarpone, confectioners‘ sugar, and vanilla paste to a large bowl and stir to combine. Add the heavy cream and mix – start slow then increase the mixing speed until the cream is nice and stiff – this may take 2–3 minutes.

6. To assemble the cake, slice the cake layer horizontally in half. Place the bottom half on a serving platter and spread the jam evenly on top. Add a generous dollop of the mascarpone cream and spread it evenly. If desired, you can press a few raspberries into the cream at this stage – this helps make the cake a bit more stable. Place the top half of the sponge on top and press down gently, then coat the entire cake, sides and top, with the mascarpone cream. Place in the fridge for about 20 minutes.

7. While the cake is chilling, briefly toast the sliced almonds in a non-stick frying pan without any fat or oil added.

8. Wrap an acetate cake foil* around the cake or use a tall cake ring* and tighten it securely. Arrange raspberries on top of the cake. You can add a single layer only or a more generous amount – we love it when there are plenty of berries.

9. Prepare the cake glaze (Tortenguss) using water and sugar according to the package instructions (see notes). Spoon the glaze over the raspberries to cover them. The berries do not need to be swimming in the glaze, but they should be evenly coated on all sides. Return the cake to the fridge for another 30 minutes.

10. Remove the acetate foil or cake ring, smooth the sides of the cake slightly if necessary, then carefully press the toasted sliced almonds onto the sides of the cake. Return the cake to the fridge until ready to serve.