Raspberry cake

eggs (2 yolks only) • sugar (80 grams) • almond flour (100 grams) • cornstarch (30 grams) • almond extract • raspberry purée (150 grams) • sugar (25 grams) • gelatin • mascarpone (80 grams) • heavy cream, cold (about 3/4 cup plus 1 tablespoon, 230 ml)

egg yolks • sugar (45 grams) • cornstarch (15 grams) • milk (150 grams) • gelatin • Vanilla powder • vanilla ice cream • heavy whipping cream (200 ml) • powdered sugar (15 grams)

all-purpose flour (250 g) • sugar (75 g) • eggs • vegetable oil (about 1/3 cup or 80 ml) • milk (250 ml) • fresh raspberries (125 g) • heavy cream (200 ml) • bittersweet baking chocolate (200 g)

For the sponge cake (11 x 11 inches): • all-purpose flour (70 grams) • granulated sugar (60 grams) • large eggs • green pistachio paste • Whipped cream: • heavy cream, 30% fat (150 grams) • mascarpone (200 grams) • powdered sugar (50 grams) • vanilla extract • Fillings & decorations: • fresh raspberries (200 grams) •

granulated sugar (150 g) • salt • all-purpose flour (125 g) • cornstarch (25 g) • eggs • Raspberry sauce or a simple syrup (water/sugar) • Frozen or fresh raspberries • mascarpone (500 g) • vanilla sugar • powdered sugar (150 g) • heavy cream, 30% (200 ml) • Seeds from 1 vanilla bean

eggs • sweetened condensed milk • (about 7 oz/200 grams) dark baking chocolate • ground cinnamon • raspberries (about 150 grams, reserve some for decoration)

For the cake (molly cake) • eggs • sugar (200 grams) • all-purpose flour (250 grams) • heavy cream, 30% (about 1 cup or 8.5 fl oz / 250 ml) • baking powder (9 grams) • For the mascarpone whipped cream • mascarpone cheese (500 grams) • heavy cream, 30% (about 2 cups or 17 fl oz / 500 ml) • powdered sugar (120 grams) • little butter for the pan • For the filling and decoration •

red fondant, 1 green fondant, and 1 white fondant • pistachio paste (100 g) • fresh or frozen raspberries (200 g) • heavy whipping cream (30% fat) x 2 (200 ml x 2) • agar-agar (3 g) x 2 • all-purpose flour (120 g) • granulated sugar (120 g) • large eggs • powdered sugar (50 to 100 g) • baking powder (optional) • small pinch of salt

unsalted butter (150 g) • eggs • freshly squeezed lemon juice (160 ml) • powdered gelatin (4 g) • granulated sugar (160 g) • eggs • melted butter (40 g) • granulated sugar (40 g) • all-purpose flour (400 g) • Milk (enough to make a smooth batter, about 3 cups/700 ml) • rum • egg white •

egg whites • granulated sugar (250 grams) • salt • cold whipping cream (about 500 ml) • granulated sugar (100 grams) • whipped cream stabilizer • Fresh fruit of your choice: I used raspberries, red currants, pomegranate seeds, and kiwis

eggs • oil and melted butter blend (about 240 ml) • sugar (about 200 grams) • warm milk (about 240 ml) • baking powder (about 2 1/4 teaspoons or 10-11 grams) • vanilla sugar or 2 teaspoons vanilla extract • raspberries (about 125 grams) • muffin pan or paper liners • powdered sugar

all-purpose flour (90 grams) • powdered sugar (120 grams) • egg whites (about 105 grams) • almond flour (20 grams) • fresh raspberries (100 grams) • Sliced almonds, for topping (optional)

all-purpose flour (150 grams) • almond flour (80 grams) • sugar (60 grams) • unsalted butter (75 grams) • eggs • milk (100 grams) • fresh raspberries (100 grams) • baking powder (8 grams) • Sliced almonds