Raspberry Nude Cake with Camy Cream

• 400 g of flour
• 60 g corn starch
• 400 g of soft butter
• 400 g of sugar
• 8 eggs
• a vanilla bean or a teaspoon of vanilla extract
• 20 g of baking powder
• a pinch of salt

INGREDIENTS (for the camy cream)

• All ingredients must be cold
• 500 g of mascarpone
• 250 g of fresh cream
• 170 g of condensed milk
• a vanilla bean or a teaspoon of extract

INGREDIENTS (for the syrup)

• 200 ml of water
• 100 g of sugar
• 20 ml of Gran Marnier or other liqueur (rum, brandy, Strega liqueur)
• 3 baskets of raspberries

• Beat the butter and sugar using a stand mixer or electric whisk until the mixture is light and fluffy. Add the vanilla bean seeds or extract and one egg at a time, continuing to beat; continue adding the sifted flour, baking powder and starch and finally a pinch of salt.
• Pour the mixture into the buttered and floured mold and bake in a preheated oven at 180° for about 30 minutes (do the toothpick test).
• Once the cake has cooled, cut it into 2 or 3 layers.
• Prepare an alcoholic syrup by mixing water and sugar and heating them until you obtain a sugar syrup. Let it cool and add a small glass of liqueur, which you can replace with fruit juice.
• Prepare the camy cream by whipping all the ingredients together.
• Assemble the Nude Cake by brushing each layer with the syrup and distributing a generous layer of cream and raspberries.
• Continue in the same way until you reach the top. Finish with the cream and spread it on the edges too. It doesn't have to be 'perfect', in fact you should be able to see the layers.
• Complete with the raspberries cut in half and arranged on the perimeter slightly overlapping. I decorated a part of the surface with drops of gelatin.