Toss raspberries, lemon juice, and sugar in a saucepan and boil.

Lower the heat and simmer for 10 to 15 minutes until thick. Strain it through a fine-mesh sieve to ditch the seeds. Set aside to cool down.

Preheat the oven to 320°F (or 160°C).

Whisk eggs, oil, and sugar in a big mixing bowl. Add vanilla and salt, then whisk again.

Add 6 tablespoons of raspberry sauce (Step 1-2) + all-purpose flour. Spread the cake batter between two prepared 8'' cake pans (already buttered and lined with strips of parchment paper).

Bake until a small toothpick poked in the middle comes out squeaky clean (13 to 15 minutes). Set aside to cool down completely.

Toss white chocolate and oil in a bowl. Melt it over a pot of simmering water, then remove from the heat. Toss in half a cup of almond flakes and stir.

Place a layer of cake onto a cake stand or serving platter. Wrap a cake ring (lined with acetate sheets) around it, then spread the chocolate almond on top.

Refrigerate for 3-4 minutes to firm up.

Melt white chocolate + 5 oz of whipping cream in a bowl over a pot of simmering water. Let it rest at room temperature.

Soak gelatin powder in cold water in a small saucepan (8-12 minutes). Gently warm it over low heat until it dissolves completely. Pour into the white chocolate mix (Step 10) and stir.

Whip cooled cream in another bowl until it reaches soft peaks. Fold in the chocolate mixture (Step 11) until blended.

Pour on your cake layer(s). Smooth it out evenly, then freeze for up to 30 minutes.

Dissolve some powdered gelatin in a bowl of cold water. Let it puff up (5-10 minutes), then gently warm it over low heat until JUST melted. Pour this into the rest of the raspberry sauce.

Whip up some chilled cream in another bowl until it forms soft peaks. Mix in your raspberry mixture (Step 14) until combined.

Use a 7'' cake ring to cut the 2nd cake layer. Gently place the layer atop the white chocolate mousse. Pour raspberry mousse all over it and smooth out the top.

Refrigerate (4-7 hours) to set.

Whip some cream with a dash of vanilla and powdered sugar until fluffy with stiff peaks. Transfer into a big piping bag.

Pipe the cream onto your cake, topped with fresh raspberry halves.

Sprinkle some freeze-dried berries all over your cake creation. Enjoy!