For the olive oil chiffon cake: Whisk together all purpose flour, baking powder, and salt in a bowl. Set aside.

Whisk together light brown sugar, olive oil, water and egg yolks in a separate bowl.

Sift the dries into wets bowl and whisk to combine, making sure the mixture doesn’t have any lumps.

Add egg whites and cream of tartar to your standing mixer, fitted with the whisk attachment. On speed six, whisk until the whites have tripled in volume (just before soft peaks), then begin adding white sugar in a slow and steady stream.

Once all sugar is in, keep whisking whites until you reach stiff peaks—be sure not to OVERWHIP.

Add one third of the meringue to the egg yolk mixture and whisk to incorporate.

Add the remaining two-thirds of meringue and fold in gently with a spatula until the mixture doesn’t have any obvious streaks of egg whites.

Transfer batter gently to an unlined, unsprayed springform pan and bake in a 325F oven for about 50 minutes to 1 hour.

Take cakes out of the oven, and drop each round onto your counter from about 6-inches up.

Invert the pans onto a cooling rack and let cool to room temperature.

For the pastry cream: Put water in a small bowl and add powdered gelatin. Stir to hydrate. Set aside.

Heat milk, vanilla bean, and salt. Bring to steam point.

In a bowl, whisk together cornstarch and sugar—splash some warm milk in to make a slurry.

When milk comes to a simmer, whisk egg yolks into the cornstarch mix, then temper milk in and add back to pot.

Whisking constantly, bring milk + egg mixture up to a boil.

Remove from heat and whisk in the bloomed gelatin.

Add butter, allow to melt, then whisk well to incorporate.

Transfer to a bowl and press a piece of plastic wrap directly on top of the custard, then chill until firm.

For the sweet milk soaker: Whisk all ingredients together to dissolve sugar, keep in the fridge until ready to use.

For the raspberry jam: Combine all ingredients in a medium pot, toss to coat the fruit in sugar and allow to macerate for 30 minutes.

Bring mixture to a boil over medium-high heat, and cook until jam point (220F–225F).

Pour finished jam into a pint container, and allow to chill to room temperature before covering and transferring to the fridge.

Build the cake: Use your fingers to gently peel the skin off the top of the cake, then torte it into three even layers.

Line a clean springform pan with plastic wrap.

Place one layer of cake into the springform pan. Brush milk soak evenly over the cake. Top with raspberry jam, spread evenly.

Add vanilla bean diplomat cream.

Repeat steps 3 & 4, then top with the last layer of the cake. Fold overhanging plastic on top of the cake to cover, then refrigerate overnight.

For the whipped mascarpone: Combine all ingredients in a bowl of a stand mixer, then whip to very stiff peaks.

For the marzipan: Buzz almond flour, powdered sugar & salt in a food processor.

Add your egg white, almond extract and food coloring. Process until marzipan comes together.

Turn the Marzipan out onto a countertop dusted with powdered sugar and knead a few more times.

Finish the cake: Whip mascarpone cream to stiff peaks.

Remove cake from the refrigerator and unfold plastic on the bottom. Invert the cake onto your serving platter.

Dollop whipped cream onto the top of the cake then use your offset spatula to craft your dome shape.

Roll the marzipan into a circle and unroll it directly onto your frosted cake.

Use your hands to flatten the marzipan around the cake, lifting the pleats outward.

Cut the excess marzipan as close to the cake as possible. Garnish as desired.