Preheat the oven at 170ºC and have a 16 cm silicone mold ready.

In a bowl, mix together the all-purpose flour, baking powder, baking soda and salt.

In a measuring cup, combine whole milk, and vanilla extract.

In the bowl of a stand mixer add the butter, vegetable oil, and granulated sugar and mix for 5 mins on high speed, so it becomes light and fluffy.

Scrap down the sides of the bowl and add one egg at a time and mix until combined. Scape down the sides of the bowl to make sure everything has incorporated.

Continue at low speed, and alternate between adding the flour mixture and wet mixture, starting and ending on the flour mixture, and mix until just combined.

Pour the batter into a 16 cm silicone mold and bake for 37-45 min or until a cake tester comes out clean.

Tips: As it’s a thicker cake if it starts to brown, add a piece of tin foil to cover it while it finishes baking.

Remove from the oven and let it cool down for 10 min. Once it has cooled down a bit, take it out of its mold and let the cake completely cool down on a cooling rack.

Once the cake has completely cooled down, bloom the gelatine sheets in cold water.

Meanwhile in a small pot heat up the raspberries, sugar, lemon, and vanilla paste. Once it starts bubbling, take it down to low heat and let it simmer under a lid for 8 min.

Then take the pot off the heat and sieve the purée from the skin and kernels over a bowl. Squeeze the excess water off the gelatine and stir it into the raspberry purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.

Once cooled down, gently stir in the raspberry purée, with a spatula, into the greek yogurt over 3 parts.

Lightly whip the heavy cream. With the rubber spatula, gently fold together the whipped cream over 3 parts with the raspberry until smooth and combined.

Let’s assemble the cake! Cut the cake into three layers (if the cake has an uneven surface on the top of the cake then cut the tops of the cakes so they are an even height).

Use the same (clean) silicone mold as you baked the sponge cake in. Place a plastic cake collar (use a strong acetate plastic that can stand on its own) along the side of the silicone mold. Take the first cake layer and add a couple of dollops of rhubarb jam and spread it out. Then place the cake layer in the bottom of the silicone mold. Pour ⅓ of the mousse on top of the sponge and place it in the fridge for 5 min. Then continue the process with the other two layers.

Place it in the fridge to set overnight.

1 hour before making the chocolate cover place the cake in the freezer for 1 hour so the cake collar is easy to remove. When the hour has passed, take the cake out of the freezer and remove it from the mold and gently remove the cake collar.

Have a 10x50 cm piece of plastic cake collar ready, so it fits around the cake.

Temper the white chocolate with 1 teaspoon of freeze-dried raspberry powder. Pour the chocolate onto the cake collar and with an offset spatula, even out the chocolate. Lift the cake collar out of the pool of chocolate and move onto a clean part of your countertop. This way you make sure to get clean sharp edges.

When the chocolate starts to firm up a bit, take the cake out of the fridge and gently place the chocolate collar around the cake. Let the chocolate set on the counter or in the fridge if to go a bit faster.

Once set, gently take the plastic of the chocolate. Decorate with fresh raspberries all around the top.

Keep the cake fresh in the fridge until ready to serve.