Start by making the vanilla cream some hours before and put it in the fridge
FOR VANILLA PASTRY CREAM
In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
Whisk in remaining milk into yolks and return the entire mixture to saucepan.
Place over medium heat and whisk frequently until the mixture begins to boil.
Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
Remove the pan from the heat.
Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
Whisk in the butter.
With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
Lay a sheet of plastic wrap directly over the vanilla cream.
Allow it to cool to room temperature, then refrigerate for a few hours.
When ready to use, loosen the cream with a spatula or whisk.
Pastry cream should be refrigerated and used within 3 days of making.
FOR SPONGECAKE
Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
In a medium bowl, sift the flour and cornstarch, or if you use potato starch, and set aside.
In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
Increase the speed to medium, and continue beating for 5 minutes.
Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
Add vanilla bean paste, and beat for one minute more.
The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
Pour the batter into a large wide bowl.
Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
Repeat with the remaining flour mixture. Make sure to maintain the batter’s volume while folding;
it is important to not deflate the batter.
Pour the batter into the prepared pan or pans using a spatula to distribute the batter evenly.
BAKING TIME AND ASSEMBLE
20 minutes → 3 x 8-inch pans, always check with a cake tester
30 minutes for → One springform 9-inch (24cm), always check with a cake tester
Bake the first two cakes on the middle rack of the oven until a cake tester inserted into the center comes out with a few crumbs
Let the cakes cool in the pan on wire racks for 10 minutes.
Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
Use a sharp knife and scrape away any dark crust on the sides, optional
If you baked this cake in one springform, Cut the cake into 3 even layers.
Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
Drizzle the first cake layer with some orange juice, or milk.
Add raspberry jam, use one with good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
Add the vanilla cream, and spread it all out on the first layer.
Add whipped cream, with an offset spatula spread it all over the cake layer.
Add chopped dark chocolate and walnuts.
And add fruit of your choice, I used mango, banana, strawberries, raspberries.
Add a little more cream on top, so the next cake layer stays in place.
Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
If that happens just take your offset spatula and lift the cake layer and push it in the cake.
Repeat the same thing as the first cake layer.
Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
Add the last layer, leave it in the fridge for some hours to firm up.
Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!