Steps

• Start by preparing the sponge. It is important to bake the discs separately because it is so soft and elastic that it would be difficult to cut it later.

  I used 3 silicone molds of 8 inches, alternatively, you can bake it directly on a baking sheet lined with parchment paper and then cut out the discs.

• With an electric beater, whip the egg whites until stiff, when they start to thicken gradually add the sugar and continue to whisk until stiff peaks form, about 10 minutes.
  Then keep beating with the whisks while adding the yolks, the seeds from the vanilla pod, the salt, and finally the oil. Save the pod after extracting the seeds, we will use it in the syrup.
  

  Now manually with a spatula, fold in the flour mixing from bottom to top.
  If lumps form, beat for a few seconds with the electric beaters, just enough not to deflate the mixture.

• Pour the batter dividing it equally among the molds. Bake at 350°F for 13/14 minutes.

  Then let cool.

  

• For the cream: with electric beaters soften the mascarpone with the sugar, add the cream gradually while whipping until you get a fluffy and firm cream, then add the condensed milk and the vanilla while beating at low speed.

  Prepare the syrup, in a saucepan pour a glass of water, 2 level tablespoons of sugar, and some pieces of lemon zest.
  If you used the seeds from the vanilla pod for the cream, also add the pod to the syrup. Heat until the sugar dissolves and then let cool.

  

• Assemble the cake. To make it perfectly straight, I use a special springform ring lined with acetate (you can also use cling film) and build the cake inside.

  Place the springform ring on the plate, position the first sponge disc at the base, lightly soak it, make a first layer of cream using a piping bag and distribute the fresh fruit.

  Proceed in the same way with the second disc and close with the third.

  

• You will have enough cream left over to cover the cake, but I recommend letting it rest in the refrigerator for 1 hour first.

  After the resting time, take the cake and spread a layer of cream on top and around, using a spatula to evenly spread it

  

• Decorate as you wish with the remaining cream and fresh fruit, I used a piping bag with a star nozzle.

  To protect and shine the fruit, mix two teaspoons of powdered sugar with a tablespoon of lemon juice and brush the fruit, being careful not to let it drip onto the cream.