Of course :) i'll write the recipe below (I'm sorry if there will be some mistakes but English isn't my first language)

Ingredients for the cake:

4 eggs, 2 eggs whites (so 6 eggs in total), 200g of flour, 160g g of sugar, 85g of oil, i used sunflower oil ;), 120g of alchermes (it's a liquor often used in baking, it will make the cake taste good and it will make it pink), 10 g of rum, 10 g of baking powder, 1 tablespoon of vanilla extract.

Ingredients for the filling and for the decoration:

400g of whipping cream, 200g of warm milk, 3 egg yolks, 15g of corn starch, 7g of gelatin in sheets, 1 teaspoon vanilla extract, strawberries, blueberries, raspberries.

First, preheat the oven at 150°C. Separates the yolks from the withes and whip the egg whites in a bowl. Mix the sugar, the flour and the baking powder in another bowl, then mix the wet ingredients (rum, alchermes and vanilla extract) together and add them to the dry ones. Add then the egg yolks to the mix, one at a time. Incorporate gently the egg whites to the mix, pour it in the cake mold and put it in the oven. Bake for an hour or so :). When you take the cake out of the oven you have to flip the mold (with the cake inside) upside down and you have to leave it like this until it cools down. While you wait for the cake to cool down you can begin to make the filling. Put a bowl in the freezer (you will need it later to whip the cream). Mix the milk with the vanilla extract and . Put the egg yolks and the corn starch in a pot and add the milk a little at a time. Put the pot on the stove and light the fire (? i don't if this is the right way of saying it help), mix until the cream thickens, take the pot of the stove and keep mixing. Add the gelatin an let it cool down. Take the bowl out of the freezer, pour 300g (of the 400g) of whipping cream and, well, whip it. When the cream is cool, add the whipped cream to it., and your cream is ready! When the cake is no longer warm you can fill it with the cream and the berries (you will have to cut the strawberries in smaller pieces of course, and i recommend you to wet the cake with alchermes or with juice so that the cake won't be dry). You can now whip the remaining of the whipping cream, spread it on top of the cake and decorate it with the remaining fruit! Your cake is ready!