Preheat your oven to 350°F (175°C). In a large stand mixer bowl, whisk together 6 large eggs, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract on high speed for about 7-9 minutes, or until thickened and pale.

Gently fold in 1 cup of sifted all-purpose flour and 1 teaspoon of baking powder until just combined, being careful not to overmix.

Divide the batter evenly into two greased 8-inch round cake pans. Bake in your preheated oven for 19-21 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow them to cool for about 10 minutes in the pans before transferring them to wire racks to cool completely.

While the cake cools, prepare the berry sauce by simmering 1 cup of raspberries with 1/3 cup of granulated sugar in a small saucepan over medium heat.

Stir gently until the raspberries have softened, about 5-7 minutes. Strain the mixture through a fine mesh sieve to remove seeds and let it chill in the refrigerator.

In a mixing bowl, beat 8 oz of cream cheese or mascarpone until smooth and creamy. Gradually mix in 1 cup of melted white chocolate and 1 teaspoon of vanilla extract until well blended.

In another bowl, whip 2 cups of heavy cream with 1½ cups of confectioner’s sugar until stiff peaks form, then fold this whipped cream into the cheese mixture.

Take your cooled sponge cake layers and slice each one in half horizontally to create four layers.

Place the first layer on a serving plate and soak it with 1 cup of sweet sangria. Spread a layer of berry frosting, followed by a generous sprinkle of mixed seasonal fruit.

Repeat this layering process with the remaining cake layers.

Once all layers are assembled, apply the remaining berry frosting to the top and sides of the Summer Fruit Sangria Cake.

Decorate with additional mixed fruit for an eye-catching touch. Cover the completed cake and chill it in the refrigerator for at least an hour before serving.