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1
Preheat oven to 350u00b0F. Sift the flour, baking powder and cornstarch into a mixing bowl. In a separate bowl, mix 1 1/4 cups sugar, the egg yolks and the vanilla extract, beating until the mixture is light and fluffy. Add the flour to the mixture, alternating with the oil, stirring constantly.
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2
Separate the cake mixture into 2 equal portions in 2 bowls. Add the raspberry juice to one half. Add half the lemon zest and 4 tablespoons of lemon juice to the other. Whisk the egg whites in a bowl until stiff peaks form, then fold half into the raspberry cake mixture and half into the lemon cake mixture.
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3
Grease a 9 inch springform cake pan and dust with flour. Add a large spoonful of raspberry cake mixture to the pan, followed by a large spoonful of lemon cake mixture. Repeat, alternating flavors, until all batter has been used. Smooth the top with a flat knife, then bake for 1 hour or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
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4
Soak the gelatin according to package instructions. Meanwhile, mix the yogurt, 2 tablespoons of lemon juice and 1/3 cup of sugar in a bowl. Transfer gelatin to a small saucepan. Add 2 tablespoons of cream and heat gently, stirring until the gelatin has dissolved completely. Put the rest of the cream in a bowl, pour in the gelatin and whisk until soft peaks form. Fold in the yogurt mixture.
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5
Slice the cake in half horizontally to create 2 equal layers. Spread the whipped cream mixture on the bottom layer and level the top with a flat knife. Place the second layer on top, then chill the cake in the refrigerator for about 4 hours.
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6
For the decoration, heat a tablespoon of sugar in a wide pan with a tablespoon of water. Add the sliced lemon and cook, turning, until lightly caramelized. Remove from the pan and allow to cool. Meanwhile, mix the remaining lemon zest with a tablespoon of sugar. Remove the cake from the refrigerator and sprinkle the lemon sugar around the edge. Arrange the caramelized lemon slices on top. Serve.
