Preheat oven to 175°C (350°F). Prepare a 23cm (9-inch) cake pan with parchment paper and melted butter.

In the bowl of your stand mixer, whisk together the eggs, egg yolks, and sugar. Place the bowl over simmering water, whisk continuously until the temperature reaches 55°C (130°F).

Transfer to a stand mixer and whisk on high until light, fluffy, and just warm.

Gradually sift and fold in the flour by hand. Fold in the melted butter in two additions.

Pour the batter into the prepared pan and bake for 20 minutes or until golden brown and springy to the touch. Let the cake cool completely.

In a pot, combine the raspberries and sugar. Heat carefully, bringing to a simmer. Simmer for about 10 minutes, stirring often. Once thick, turn off the heat and add lemon juice to taste. Refrigerate.

Bring the milk and scraped vanilla bean to a boil. In a bowl, whisk together the egg yolks, sugar, and cornstarch. Temper the egg mixture with the hot milk, whisking continuously. Return to the pot and bring to a boil, stirring continuously. Boil for a minute until thick and glossy. Remove from heat, add the butter, and stir until combined. Strain and refrigerate until cool.

In a food processor, combine the almond flour and powdered sugar. Mix until evenly distributed. Add one egg white and mix, then add the second egg white and mix until a homogeneous dough forms. Color a small portion with red dye for decoration, and color the rest light green. Wrap in plastic and set aside.

Whip the heavy cream to soft peaks.

Stir raspberry jam so it isn't clumpy. Whisk pastry cream until smooth. Mix about ½ cup of pastry cream with ⅔ of the whipped cream to create diplomat cream. Reserve the leftover whipped cream.

Cut the cake horizontally into three layers. Spread raspberry jam over the bottom layer. Place a layer of cake on the raspberry jam and spread the pastry cream on it. Over the pastry cream, pile the diplomat cream. Smooth the diplomat cream out into a dome. Place the last piece of cake over the diplomat cream and press in a bit.

Roll out light green marzipan and drape it over the cake. Smooth out the marzipan and cut off the excess. Transfer to a cake plate and dust with powdered sugar. Decorate with a marzipan rose if desired.