Mix the butter and white sugar until pale and creamy.

Add the eggs, one by one, and mix well after each addition to ensure a smooth mixture.

Stream in the vegetable oil and mix well then add the buttermilk, slowly, mixing all the time.

Stir in the vanilla then add the flour sifted with baking powder and salt.

Mix just to incorporate then spoon the batter in a 40x30cm cake pan lined with baking paper. Level the batter and bake the cake in the preheated oven at 180C for 25 minutes.

When done, allow to cool down then cut the cake into 2 discs of 16cm diameter. You will be making a third disc of cake from the cake leftovers.

Mix the cream cheese with the sugar.

Add the remaining ingredients and mix well.

Pour the mixture in a silicone mould and bake in the preheated oven at 160C for 20-25 minutes or just until set, but not at all golden brown. It shouldn't be jiggly in the center.

Allow to cool down then mix with a spoon until creamy.

Combine the dry ingredients in a bowl.

Add the melted butter and mix well.

Spread the crumbs on a baking tray lined with baking paper.

Bake in the preheated oven at 180C for 8-10 minutes or just until golden brown.

Allow to cool down before using.

Bloom the gelatin in cold water.

Combine the eggs, sugar, lime juice and lime zest in a bowl. Place over a hot water bath and cook, mixing all the time, until it begins to thicken.

Turn the heat off and add the gelatin then pass the mixture through a fine sieve.

Allow to come to 40C then add the butter and basil and blend until smooth. Reserve aside.

Bloom the gelatin in cold water.

Combine the white sugar and pectin.

Place the raspberries in a saucepan over medium heat. Heat them up slightly then add the sugar and pectin and cook for 2 minutes from the moment it starts to boil.

Turn the heat off and add the lemon juice and gelatin.

Pass through a fine sieve and allow to cool down before using.

Combine the water, lemon juice and sugar, as well as zest pieces in a pot. bring to a boil then remove the zest pieces and allow to cool down completely.

Line a 16cm cake ring with acetate sheets.

Make up the first layer of the cake by pressing the cake leftovers in the cake ring.

Brush with lemonade soak then spoon in half of the cheesecake.

Sprinkle in ⅓ of the crumbs, followed by ⅓ of the cremeux and ⅓ of the raspberry sauce.

Next is a disc of sponge cake and a new lemonade soak. Follow the same steps: cheesecake, crumbs, cremeux and raspberry sauce one more time.

Next is the final layer of sponge cake and a lemonade soak, followed by the final ⅓ of cremeux, butter crumbs and raspberry sauce.

Refrigerate the cake for a few hours.

Remove the ring and acetate sheets and enjoy!