Make the raspberry puree

• Simmer the raspberries with the lemon juice in a saucepan until broken down.
• Press through a sieve to remove the seeds and let cool completely.

Bake the vanilla sponge

• Beat the butter and sugar until pale and fluffy, then add the eggs one at a time and the vanilla.
• Fold in the sifted flour, baking powder and salt, then stir in the milk until smooth.
• Divide between the greased cake pans and bake at 180 °C until a skewer comes out clean.

Make the cream cheese frosting

• Beat the cream cheese and butter until smooth.
• Add the sifted powdered sugar and vanilla and beat until light and spreadable.

Fill the cake

• Level the cooled sponges and place the first layer on a plate.
• Spread cream cheese frosting, a layer of raspberry puree and the mixed berries.
• Top with the second sponge and press gently.

Frost and decorate

• Cover the cake with the remaining cream cheese frosting and smooth the surface.
• Decorate with fresh berries and a drizzle of raspberry puree.