Prepare the sponge cake batter according to the recipe and bake in a cake pan.

Warm the raspberry marmalade, mix with the raspberry brandy, and brush the cake base with it.

Place a 12×18 in (30×45 cm) baking frame around the cake (or place the cake in a deep cake pan).

For the raspberry mousse, mix the raspberry purée with confectioner’s sugar.

Add cold water to the gelatin.

Dissolve the gelatin in warmed raspberry brandy, then stir into the raspberry purée.

Carefully fold in the whipped cream.

Spread the raspberry mousse on the cake, smooth, and chill for half an hour.

For the yogurt mousse, mix yogurt, confectioner’s sugar, and lemon zest.

Add cold water to the gelatin.

Warm the orange juice and dissolve the gelatin in it, then stir into the yogurt.

Fold in the whipped cream.

Spread the yogurt mousse on top of the raspberry mousse, smooth, and chill for another half hour.

Wash the raspberries and spread on top of the set mousse.

For the gelatin, boil water with granulated sugar.

Remove from heat and stir in lemon juice.

Add cold water to the gelatin, remove excess, and dissolve in the still-warm liquid.

Let cool, but do not let gel.

Pour over the raspberries and chill for about 4 hours.

Remove from the mold, portion, and sprinkle with chopped pistachios before serving.