Sure thing, just give me some time and I will post it

Berliner Luft- my version 😂

🔸For the sponge cake:

6 eggs size L (yolks and whites separately)

120g sugar

1 vanilla sugar

125g cake flour (in my case type 405)

180g ground almonds

🔹Filling:

A package of frozen raspberries (about 500g)

600ml of 30-36% cream

4 gelatin leaves

1 table spoon of powdered sugar

2 packets of vanilla sugar

🔺For the meringue with almonds:

4 egg whites

120g sugar

80-100g almond flakes

🔸Preparing the sponge cake:

Beat the egg whites with sugar and vanilla sugar to stiff foam. Gradually add to them 1 yolk at a time, beating thoroughly until the yolk is blended into the froth. Add sifted flour and ground almonds. Gently mix with a spatula until the ingredients are combined. Pour the resulting mixture into a cake pan lined with baking paper. Bake for about 30 minutes at 180 degrees celsius, top down, 2nd rack from the bottom. (Until a dry stick).

After cooling, cut the sponge cake into 2 equal tops.

🔹Beza:

Turn the cake pan upside down, put on baking paper.Whisk the egg whites with sugar to a stiff foam. Transfer to the cake pan so as to form a circle about its diameter. Sprinkle with almond flakes and bake at 180 degrees for about 20 minutes. Wait until it has cooled completely.

🔺Mass:

Sprinkle the frozen raspberries with powdered sugar and set aside for a while.Prepare the gelatin according to the package and add to the cream. Whip to a stiff froth. Set aside about 4 tablespoons in a bowl and add raspberries to the rest, mix, transfer to the bottom sponge cake cover with the top one and spread the remaining 4 tablespoons to stick the meringue. You glue the meringue and you're done. You put it in the refrigerator for at least 4 hours preferably overnight

P.S. My cake pan has a diameter of 26 cm