Bake a 5-egg sponge cake, cut it into layers, soak lightly with wine punch and spread with raspberry cream. Top with fruits at will.
For raspberry cream, I used a ready half-product, which saved a lot of time and did not affect the flavor or texture negatively.
Prepare the cream according to package instructions (i.e. whip the heavy cream, add the contents of the packet).
I combined half of the raspberries with the cream and spread it on the layers of the cake. I used remaining raspberries along with blackcurrant to decorate the top.