Making the Sponge Cake:

1. Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.

2. In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.

3. Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.

Making the Frosting:

1. Prepare the berry sauce first. Combine the raspberries and sugar in a small saucepan. Use a spoon to crush the berries. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart.

2. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool completely in the refrigerator.

3. Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner’s sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.

4. In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it’s smooth and creamy. Add the melted white chocolate (warm), vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.

5. Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds to 1 minute until fluffy. Stop and scrape down the bowl to ensure everything is combined. Use the frosting right away, or keep refrigerated.

Assembling the Cake:

• Using a serrated knife, split each cooled sponge cake layer in half, creating 4 layers total. Combine your fruit and berries in a bowl and mix together.

• Soak each sponge cake layer generously with the sangria using a pastry brush or dispenser bottle. Apply a generous amount of frosting, then top with the mixed fruit and press them gently into the frosting.

• Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries.

• Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.