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1
Preheat the oven to 325u00b0F. Line the bottom of a 10 inch round springform pan with parchment paper. Beat the egg whites to stiff peaks, gradually add 1/2 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in the vanilla bean scrapings, then the egg yolks. Sift the flour, cornstarch and baking powder together then fold into the batter. Spoon into the springform pan and smooth out. Bake for 25 mins, until a skewer comes out clean. Loosen the edge of the springform pan and allow to cool on a wire rack. Once the cake is cool, remove it from the pan. Cut it in half horizontally by inserting a knife in the center and rotating the cake around it. Place the bottom half on a cake board and spread the jam over top. Place a cake ring around it.
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2
To make the filling, mix together the pureed berries, mascarpone (or whipped cream cheese, if using), lemon juice, grenadine, cassis, 1 tsp vanilla extract and 1/2 cup sugar. Dissolve the gelatin (squeeze out any extra water if using sheet gelatin) with 4 tbsp of the berry mixture in a small saucepan set over low heat, then stir the mixture back into the berry mixture. Chill for 3-5 mins, until the mixture begins to solidify, then gradually fold in 1/2 of the whipped cream. Spread over the bottom cake and gently press the second cake on top. Chill for 4 hours.
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3
Meanwhile, knead the marzipan and powdered sugar together. Color 1/4 red and set aside. On a work surface dusted with powdered sugar, roll out the remaining marzipan into a 13 inch circle. Set aside. Remove the cake ring and spread the remaining whipped cream over the top and sides of the cake. Carefully lay the marzipan over the top and press down gently. Chill.
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4
While the cake is chilling, roll out the red marzipan into a 13 inch rectangle. Cut 2 strips 1 inch wide x 13 inches long. Place on the cake in the shape of a cross. Cut the remaining marzipan into a bow. Place on the center of the cake. Decorate with the white decorating icing and dust with powdered sugar.
