Cake with mascarpone cream and fresh raspberries Taby's Welt

This cake with mascarpone cream and raspberries is fresh and very delicious.
Also, the cake is balanced, not too sweet, and does not require much time in the kitchen.
The top is simple but fluffy, well moisturized, and a super-fast cream.
In less than 2 hours it can be ready to prepare and after another 2-3 hours in the refrigerator, it can be served. However, I recommend if you have time to leave it in the fridge overnight. The flavors blend much better and will be tastier.
You can make the decor according to your imagination. I chose to go pink because I had these wonderful roses.
This cake can also be made in a gluten-free version.
On the sponge-cake, use gluten-free flour (I recommend C Schär mix).
INGREDIENTS
SPONGE CAKE (23cm)
6 eggs
100g flour
30g cocoa
20g cornstarch
140g sugar
30 ml oil
3g baking powder
a pinch of salt
CREAM:
500g whipped cream unsweetened (cold)
250g mascarpone
120g sugar powder
vanilla essence (optional)
8 tablespoons of peach jam
350g fresh raspberries
SYRUP:
water
sugar
vanilla essence
FINISHING AND DECOR:
300g whipped cream unsweetened (cold)
80g sugar powder
pink roses
eucalyptus leaves
pink colorant
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