Prepare the sponge cake well in advance. Separate the egg yolks from the whites. Add the sugar and grated lemon zest to the yolks. Beat with an electric mixer until the mixture is light and fluffy. In a separate bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form. Add a pinch of salt to the yolk mixture. Gently fold the beaten egg whites into the yolk mixture, mixing from bottom to top.

Add the self-rising flour and potato starch, sifting them in a little at a time. Mix well. Add blue food coloring and mix gently, always folding from bottom to top.

Peel the pineapple. Cut it in half. Dice one half into small cubes and the other half into larger cubes. Set both aside in the refrigerator until needed.

In a ceramic or nonstick skillet, melt the butter. Add the small pineapple cubes and powdered sugar. Stir well and sauté the pineapple for a few minutes until nicely caramelized. Transfer to a bowl and let cool to room temperature.

If your raspberry jam has seeds, strain it through a fine mesh sieve.

Now prepare the cream. In a bowl, combine the mascarpone, sifted powdered sugar, and a few spoonfuls of pistachio topping. Mix well, then add the heavy cream. Whip everything together. Taste and add more pistachio topping if needed. Whip again. Refrigerate the cream for a few minutes to set.

Cut out the center of the sponge cake, leaving a border, and make strips. Remove the strips to create an even base.

Brush the base with pineapple juice. Spread an even layer of raspberry jam. Add the sautéed pineapple cubes. Cover everything with the prepared cream and smooth the top.

Your MULTICOLOR CAKE is ready!

Serve and enjoy!