Add raspberries, sugar, salt and lemon juice in a small pot on the stove. Heat over medium to low heat, stirring until the sugar dissolves. When the jam has thickened after simmering for around 10-15 minutes, take off the heat and let cool for at least twenty minutes. Transfer to a container and place in the fridge to cool down all the way.

Add egg yolks, sugar, salt, vanilla extract/vanilla paste, and cornstarch to a heat proof bowl and whisk very well to combine, making sure there are no lumps.

Place milk in a pot on the stove and heat over medium heat until it is just starting to simmer/steam. Turn off the heat.

Pour at least half of the milk into the bowl with the egg mixture, whisking vigorously while pouring so the eggs don't scramble. Place the pot with the rest of the milk back on the stove, then add in the egg mixture, whisking while you pour. Turn the burner back onto medium/low heat.

Whisk constantly until the mixture starts to thicken. When thickened, add in butter and whisk until incorporated. Turn off the heat and transfer pastry cream to a separate container. Place cling film/plastic wrap across the surface of the pastry cream so it doesn't form a skin. Let cool at room temperature for around 15 minutes, then place in the fridge to cool down completely.

Preheat oven to 325F (165C). Line and grease a 9 in or 9.5 in (23 cm) round cake pan.

Melt butter and milk together on the stove and then set aside to let it cool until just a little bit warm (about 10-15 mins).

Beat room temperature eggs and sugar together until the mixture doubles in volume and becomes light in color. Add the vanilla and almond extracts to the eggs and sugar and mix together.

Combine flour, baking powder, and salt in a separate bowl. Add your cooled wet ingredients and dry ingredients into the fluffy egg mixture in batches, mixing gently.

Pour batter into the prepared cake pan. Bake for 30-35 minutes, until the top is golden and a cake tester comes out clean. Once done, remove from the baking pan and cool to room temp on a wire rack.

Add almond flour, powdered sugar, almond extract, and 4 tbsp of water to the bowl of a stand mixer. Mix together until a combined dough starts to form. Separate a chunk of the marzipan to make a rose and set aside.

Color the larger amount of marzipan green to cover the whole cake. Add a very small amount of red or pink food coloring to the smaller ball of marzipan.

Right before assembly, whip the cream by adding cream, vanilla, and powdered sugar to a bowl. Whisk until the whipped cream has reached stiff peaks.

Assemble the cake by layering sponge, jam, pastry cream, and whipped cream. Cover with green marzipan and decorate with the marzipan rose.