Preheat the oven to 180°C and line a 24 cm round cake pan with baking paper.

Whip 3 egg whites until stiff peaks form, then gradually beat in 3 tablespoons of granulated sugar.

Fold 4 tablespoons of hazelnut and 2 tablespoons of wheat flour into the meringue.

Spread the batter in the lined pan and bake for about 10 minutes until lightly golden.

Repeat the sponge process three more times, then cool all four layers completely.

Heat 700 ml whole milk with 150 g granulated sugar and vanilla sugar until nearly boiling.

Whisk the remaining 100 ml milk with egg yolks and cornstarch until completely smooth.

Whisk the yolk mixture into the hot milk and cook until a thick custard forms.

Stir white chocolate into the hot custard until melted, then cover its surface with plastic wrap and cool.

Beat margarine into the lukewarm custard, then fold in 150 ml whipped cream after the custard has cooled.

Cook raspberries, 120 g granulated sugar, and 100 ml water until soft, then mash the fruit.

Whisk vanilla pudding powder with 100 ml water, then cook it into the raspberries until the filling is thick.

Whip 400 ml whipping cream until firm, then fold in cream cheese until smooth.

Place one sponge layer on a serving plate and spread over one-third of the yellow custard cream.

Spread one-third of the warm raspberry filling over the custard, then cover with one-third of the whipped cream cheese mixture.

Repeat the layering twice more and finish with the fourth sponge layer.

Chill the assembled cake until set, then decorate with additional whipped cream if desired.