Delicious Homemade Raspberry Cake Recipe

Begin by beating the *eggs*, *sugar*, *salt*, and *vanilla* together until the mixture becomes fluffy and light, approximately 7-8 minutes.

Sift together the *flour*, *corn starch*, and *baking powder* in a separate bowl.

Combine the *boiling water* with the *vegetable oil* in a small bowl.

Gradually fold the dry and liquid mixtures into the beaten eggs, alternating and gently stirring with a spatula to avoid deflating the batter.

Bake the cake at 180°C (350°F) for 40-45 minutes. Allow it to cool, then refrigerate for 5-6 hours to set.

Whip the *cream cheese* with *heavy cream* and *powdered sugar* until a dense, uniform cream forms.

Add the *raspberry puree* and gently fold it in with a spatula until well combined.

In a heavy-bottomed saucepan, combine all the ingredients.

Cook over low heat, stirring constantly until the mixture thickens. Once thickened, cool completely in the refrigerator.

Warm the *milk* and stir in the *sweetened condensed milk* until fully dissolved.

Allow the mixture to cool before using it to moisten the cake layers.

Soak the cooled sponge cake layers with the prepared milk mixture. Layer with cream and confiture as desired.

Decorate the cake as you wish and serve.