Molly Cake

1. Beat the eggs, sugar, and vanilla on high speed for 10 to 15 minutes until pale and tripled in volume.
2. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.
3. Whip the cold heavy cream to stiff peaks and carefully fold it into the batter.
4. Divide into three lined 6-inch pans and bake at 165°C (325°F) for 40 to 45 minutes. Cool completely before assembling.

Vanilla Mousseline Cream

1. Heat the milk with vanilla until just simmering.
2. Whisk the sugar, egg yolks, and cornstarch in a bowl. Pour in the hot milk while whisking.
3. Return to the saucepan and cook until thick. Boil for 2 minutes while stirring, then remove from heat and add the butter.
4. Cover directly with plastic wrap and chill completely.
5. Beat the cold pastry cream with mascarpone until smooth and creamy.

Mascarpone Whipped Frosting

1. Place cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a chilled bowl.
2. Beat on medium-low speed for 2 to 3 minutes until smooth and firm. Refrigerate until ready to use.

Assembly

1. Trim the cake layers if needed.
2. Place the first layer in a cake ring, pipe a border of mascarpone frosting, fill the center with mousseline cream, and add fresh raspberries.
3. Repeat with the remaining layers and chill for 20 minutes.
4. Frost the cake with mascarpone whipped cream, smooth the sides, pipe decorations on top, and finish with fresh raspberries.