Snow White

Combine all the ingredients in a stand mixer fitted with the paddle attachment and mix at medium speed for 4 minutes.

Transfer the mixture into a 500 g mold that has been previously buttered and floured.

Bake for 30-35 minutes at 170°C (338°F) in a fan-assisted oven.

Bring the water and sugar to a boil, let it cool, and then add the fresh lemon juice.

Combine all the ingredients in a saucepan and simmer for 40 minutes, blend, and let cool.

Slice the Lemon Paradiso Cake horizontally into 3 layers. Lightly moisten the layers with lemon syrup, spread raspberry jam over the middle layers, and chill in the refrigerator for 30 minutes.

Heat the Caravella Easy White in the microwave to a temperature of 35°C (95°F) and glaze the cake.

Sprinkle the edges with Ariba White Vermicelli, place the cake in the refrigerator to set the glaze, and decorate the surface with the same glaze, mixed berries, and a few drops of raspberry jam.