For the vanilla sponge cake:
6 large eggs
210 grams of sugar
130 grams of flour
½ teaspoon of baking powder
1 teaspoon of vanilla extract
Bake @ 350
For the raspberry simple syrup:
2 pints of fresh or frozen raspberries
¼ cup of sugar
Wash and purée the raspberries. Strain until there are no seeds left. Reserve a ¼ cup of purée for the buttercream and 100 grams for the glaze. Use the remaining purée for the simple syrup. Combine the purée with the sugar and simmer over low heat and until the sugar has dissolved and you have a syrup-like consistency.
For the raspberry buttercream:
3 cups of powdered sugar
½ cup of salted butter (add a pinch of salt if unsalted)
¼ cup of raspberry puree
In a large bowl, beat the butter until it has a whipped consistency. Add the raspberry purée slowly, beating as you go. Then, add the powdered sugar in ½ cup intervals. The buttercream should be stiff and harden when chilled.
For the glaze:
100 grams of raspberry purée
100 grams of water
100 grams of white chocolate
1 envelope of gelatin
Notes:
Can substitute with equal amounts of other seasonal berries.