Baking

1. Preheat the oven to 175°C with the circulating air setting selected. Line the tin with baking paper and spray the inside edge with baking spray.
2. Using the electric whisk, beat together the butter, sugar, scraped-out vanilla pod, lemon flavouring paste and salt until the mixture is creamy.
3. Separate 3 of the eggs. Leave the egg whites to cool.
4. Fold the remaining egg and 3 yolks into the mixture one at a time. Whisk briefly.
5. Sift the flour and mix in the corn-starch and baking powder. Fold into the egg mixture with the milk.
6. Evenly spread the batter out in the cake tin.
7. Scatter the raspberries over the batter and gently press in.
8. Bake in the centre of the oven for 35 minutes. Test for doneness with a skewer.

To decorate

1. Put 3 egg whites in a stainless-steel bowl together with the sugar.
2. Immerse the bowl in warm water and stir the mixture until all sugar crystals are dissolved.
3. Transfer to a clean, ungreased bowl and leave to cool for about 10 minutes.
4. Add a pinch of salt and beat for at least 10 minutes to form a stabile mixture.
5. Stir in ¼ tsp. metallic colouring powder.
6. Transfer the mixture to a piping bag. Gently pipe stars onto the cake edges, leaving the centre free.
7. Sprinkle the snow decoration over the meringues.
8. Bake the cake for 30 minutes at 100°C with the air circulation fan setting selected.
9. Decorate with fresh strawberries and raspberries.
10. Spray the fruits with the cake glaze spray.