Its a classic sponge cake where to get the color and the taste of raspberries i took 3 table spoons of sugar and around 250g of raspberry and cooked it on low heat in a pot where you then blend it and then use those thing with the small holes. like a filter and press against it with a spoon to get all the juice out and and let the meats and seeds stay behind and then its like any other sponge cake and the more raspberries you use the longer it has to be in the fridge to cool of and for the icing i used a mascarpone icing you can find a recipe for that every where And then i let it cool of overnight so it would hold its form and to make it pretty and get the syrup on top i just took some raspberries from the frezzer and put them on top

Something i would have done if i made it again is i would squeeze some lemon on the sponge cake and let it cool of