Raspberry Jam

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300 grams frozen raspberries

50 grams granulated sugar

20 grams lemon juice

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1. Combine raspberries, sugar, and lemon juice in a pot.

2. Cook over low heat until raspberries break down and mixture thickens.

3. Cool to room temperature, then refrigerate.

Lemon Curd

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3 egg yolks

90 grams granulated sugar

1 lemon zested

60 grams lemon juice

¼ teaspoon salt

225 grams mascarpone

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1. Combine egg yolks, sugar, salt, lemon zest, and lemon juice in a heatproof bowl.

2. Place bowl over simmering water.

3. Whisk constantly until mixture thickens to mayo consistency.

4. Remove from heat.

5. Add mascarpone one spoonful at a time, whisking until dissolved.

6. Strain into a shallow bowl, cover surface with plastic wrap, and refrigerate until cold and thick.

Cake Base

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150 grams granulated sugar

1 lemon zested

90 grams olive oil

100 grams sour cream

2 eggs

¼ teaspoon fine sea salt

1 teaspoon vanilla extract

150 grams all purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

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1. Preheat oven to 175°C. Line a 7" springform pan.

2. Rub lemon zest into sugar until fragrant.

3. Add olive oil, sour cream, eggs, salt, and vanilla. Whip until combined.

4. Add flour, baking soda, and baking powder. Beat until just mixed.

5. Pour batter into prepared pan.

6. Bake for 25 minutes. Rotate cake and bake for another 25 minutes, or until a toothpick comes out clean.

7. Cool in pan for 10 minutes, then remove springform.

8. Cool cake completely.

Lemon Soak

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150 grams lemon juice

150 grams granulated sugar

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1. Combine lemon juice and sugar in a microwave-safe bowl.

2. Microwave in 15-second intervals, stirring between, until sugar dissolves and mixture is clear.

Swiss Meringue Buttercream

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6 egg whites

300 grams granulated sugar

¼ teaspoon fine sea salt

450 grams butter, room temperature

1 teaspoon vanilla bean paste (optional)

50 grams heavy cream

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1. Combine egg whites, sugar, and salt in a heatproof bowl.

2. Place bowl over simmering water.

3. Whisk constantly until sugar dissolves.

4. Remove from heat and cool for 5 minutes.

5. Whip with a mixer until fluffy, shiny, and stiff.

6. Gradually add butter, one block at a time, whipping until combined.

7. If buttercream splits, run mixer longer. If soupy, chill briefly.

8. Add heavy cream and mix until just combined.

Assembly

1. Level the cake top if necessary.

2. Cut cake into 4 layers.

3. Place bottom layer cut-side up. Brush with ¼ of lemon soak.

4. Pipe a border of buttercream.

5. Spread 3-4 tablespoons raspberry jam within the border.

6. Spread ¼ cup lemon curd over jam.

7. Place second cake layer on top.

8. Repeat soaking, border, and filling for remaining layers, soaking the top layer.

9. Cover cake with remaining buttercream.

10. Smooth frosting with an offset spatula or bench scraper.

11. Chill cake for at least 1-2 hours, or overnight.

12. Let cake sit at room temperature for 40 minutes before serving.

13. Garnish with white chocolate shavings.