Rinse and pat dry 60g raspberries and 60g strawberries, then chop the strawberries into small chunks. Toss the berries with 20g sugar, 2 tsp cornstarch, 2 tsp lemon juice, and a pinch of salt in a saucepan.

Cook the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. Remove from heat and let it cool down.

Preheat the oven to 170°C (340°F) and line a 30 x 22 cm baking sheet with parchment paper. In a bowl, mix 1 egg, 25g oil, and 25g milk until combined.

Sift in 35g cake flour and 12g cocoa powder, then mix gently. Whip 2 egg whites with 40g sugar using a mixer with a whisk attachment until stiff peaks form. Fold them into the chocolate batter carefully.

Pour the batter into the pan and bake for 12-15 minutes. Let the cake cool, then cut two 14 cm circles using a cake ring.

Bloom 5g gelatin leaves in cold water. Whisk together 2 egg yolks, 30g sugar, 1 tsp vanilla extract, 50ml milk, and 75ml cream, then cook over medium heat until it reaches 75-80°C.

Stir in the bloomed gelatin and 80g milk chocolate until smooth. Whip 180ml cream with 15g powdered sugar, then fold it into the chocolate mixture gently.

Bloom 5g gelatin leaves in cold water. In a saucepan, combine 80g water, 80g sugar, and 80g glucose syrup, bringing it to a boil. Stir in 80g condensed milk and the gelatin.

Add 80g white chocolate and stir until melted. Add red food coloring, sift the mixture, and let it cool to 27-30°C.

Place the first layer of sponge cake in a 16 cm cake ring and spread the berry jam over it. Add the second layer of cake, freeze for 30 minutes, then pour the mousse over it.

Freeze the cake for at least 3 hours to set the mousse. Once set, pour the cooled glaze over the cake, covering it evenly. Remove any excess glaze at the bottom.

Decorate with coconut flakes, chopped chocolate, or fresh berries. Let the glossy mirror glaze set before slicing and enjoying!