2. Beat the eggs and sugar until you have a pale mixture.
Add the flour and baking powder.
3. Add a few drops of vanilla extract.
4. Whip 55 cl (18.6 fl oz) of cream (30% fat content) to make whipped cream, making sure to use cold cream.
5. Using a spatula and gentle movements, carefully fold the whipped cream into the other mixture.
6. Pour your batter into a greased 25 cm (9.8 in) diameter and 10 cm (3.9 in) height cake pan.
7. Once your cake is baked, remove it from the oven and unmold it.
8. Now, let's move on to the mascarpone whipped cream. Pour the mascarpone into a bowl and whisk it.
9. Add 20 cl (6.8 fl oz) of liquid cream (30% fat content) and whisk with an electric mixer, gradually increasing the speed.
10. When the cream thickens, gradually add the powdered sugar and continue whisking.
Once the whipped cream is firm, stop whisking.
11. Assembling the cake:
12. Using a cake leveler, cut your Molly cake into the desired number of discs. (Here, three)
Pour raspberry syrup into a bowl and brush it onto your three cake layers.
13. Using a spatula, spread a layer of mascarpone whipped cream between the cake layers and sprinkle with your fruits.
14. Once your cake is assembled, use the remaining mascarpone whipped cream and spread it unevenly around the cake.
The Molly cake should remain visible.
15. Use the remaining raspberries and blueberries to decorate the top of your cake.