For the Pastry Cream: Set a fine-mesh strainer into a large heatproof bowl. In a medium saucepan, whisk together sugar and cornstarch until well combined. Gradually whisk in milk and egg yolks until well combined. Cook over medium heat, whisking constantly, until mixture starts to bubble and thickens to a pudding-like consistency, 5 to 7 minutes. Off heat, whisk in cold butter and vanilla extract until smooth. Immediately strain through prepared strainer, using a flexible rubber spatula to press pudding through; discard any solids. Immediately place plastic wrap directly on surface of cream to prevent skin from forming. Refrigerate until cold, at least 3 hours and up to 24 hours.

For the Cake: While pastry cream cools, adjust oven rack to middle position and preheat oven to 350°F (180°C). Coat 2 (8-inch) round cake pans with baking spray and line bottom of each pan with parchment paper; set aside.

Fill a medium saucepan with 1-inch water and bring to a simmer over medium heat. In the bowl of a stand mixer, combine eggs, egg yolks, and sugar. Set bowl over pot of simmering water, ensuring bottom of bowl doesn't touch water. Cook, whisking constantly, until an instant-read thermometer inserted into center of egg mixture registers 110°F (43°C), about 2 to 3 minutes.

Transfer bowl to mixer fitted with whisk attachment, and beat on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in melted butter and vanilla until combined. Fold in flour until just combined. Divide batter evenly between prepared pans.

Bake both pans at once on same rack until golden brown and a wooden toothpick or cake tester inserted in center comes out clean, 17 to 20 minutes. Let cakes cool in pan for 10 minutes. Invert onto a wire rack, then remove and discard parchment. Allow cakes to cool completely, about 1 hour.

For the Marzipan: While cake layers are cooling, prepare marzipan. In a large bowl, stir together almond flour and powdered sugar. Stir in egg white and almond extract until mixture is evenly combined, about 1 minute. Transfer mixture to a work surface lightly dusted with powdered sugar. Knead marzipan until smooth, about 2 minutes, lightly dusting surface with additional powdered sugar as needed to prevent sticking. Shape into a 5-inch wide disk, wrap tightly in plastic wrap, and refrigerate until ready to use.

Once pastry cream is ready to use, with a serrated knife, cut each cake layer horizontally into 2 even layers.

For the Jam: In a small saucepan, gently warm jam, stirring occasionally; alternatively, jam can be warmed in the microwave in a microwave safe bowl.

Spread cut side of each cake layer with about ¼ cup (75 ml) warm raspberry jam. Place one cake layer, jam side up, on a cake plate. Spread about ½ cup (120 ml) pastry cream over cake layer on cake plate. Repeat process with two more cake layers. Top with final cake layer, jam side down. Place a 4-inch wooden skewer through the middle of the cake. Refrigerate, uncovered, until ready to use.

For the Whipped Cream: Remove skewer from cake. In a clean work bowl of a stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, and vanilla bean paste on medium-high speed until very stiff peaks form, about 3 minutes. Spread a thin layer of whipped cream around sides of assembled cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome. Refrigerate, uncovered, until ready to use.

Knead together marzipan and 2 to 3 drops food coloring on a clean surface until color is evenly distributed, about 2 to 4 minutes. Place marzipan between 2 sheets parchment paper and roll to a 15-inch wide circle. Gently remove top piece of parchment paper. Using bottom parchment paper edges, drape marzipan over cake and gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome, patching any holes, as needed. Cut away any excess and tuck ends of marzipan under cake. Use a damp paper towel to smooth out edges, if needed. Garnish with fresh raspberries and dust with additional powdered sugar. Serve.