Line a 15 x 10 in baking sheet with parchment paper and set aside. Preheat your oven to 170°C (340°F).

Whisk 3 egg yolks with 1 tsp vanilla, 3 tbsp oil, and 3 tbsp milk, then sift in 55g cake flour and mix until smooth.

Beat 3 egg whites with a pinch of salt until foamy, then gradually add 50g sugar and continue whipping until stiff peaks form.

Gently fold 1/3 of egg whites into the yolk mixture, then fold in the rest until just combined.

Pour batter into the pan, smooth it out, and tap gently. Bake at 170°C for 20-22 minutes and let cool completely.

Cook 200g raspberries, 10ml lemon juice, and 50g sugar for 5-7 minutes until smooth.

Sift out the seeds and let the coulis cool to room temperature.

Whisk 200g cream cheese with 40g sugar, then add 200ml cold heavy cream and mix until smooth.

Microwave the mixture if it’s lumpy, then melt 6g gelatine in 30ml cold water and stir it into the cream cheese.

Cut the cooled cake into 2 equal pieces, then brush the first layer with raspberry syrup (2 tbsp coulis + 3 tbsp water).

Pipe the raspberry cream cheese mixture over the first cake layer and chill for 20 minutes.

Mix 75g coulis with 75ml water and add 6g melted gelatine. Pour half the jelly over the chilled cake.

Chill for 15 minutes, then add the second layer of cake. Repeat the jelly process and chill for another 20 minutes.

Pour the rest of the jelly on top and chill for 3 hours.

Use a hot towel or torch to release the cake from the ring, trim the sides, and slice it into 10 pieces.

Decorate with fresh raspberries and edible gold for that extra special touch.