Start by preparing the sponge cake. Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper on the bottom—do not grease the sides of the pans. In the bowl of a stand mixer, add the eggs, granulated sugar, and vanilla extract. Whisk on high speed for 7 to 9 minutes until the mixture becomes thick, pale, and nearly white in color. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the egg mixture in small increments, gently folding them in with a spatula each time. Be sure to fold carefully from the bottom to avoid deflating the batter. Divide the batter evenly between the prepared pans and bake in the preheated oven for 19 to 21 minutes, or until the cakes are a rich golden-brown and a toothpick inserted in the center comes out clean. Remove from the oven and run a knife around the edges to loosen the cakes from the pans. Allow the cakes to cool completely in the pans. Once cooled, use a long serrated knife to carefully split each cake in half horizontally, resulting in four even layers.

Begin by making the berry sauce. In a small saucepan, combine the raspberries and granulated sugar. Use a spoon to mash the berries slightly, then bring the mixture to a simmer over medium-high heat. Cook for 4 to 5 minutes until the berries break down completely. Transfer the mixture to a fine mesh strainer set over a bowl. Press the berry pulp through with the back of a spoon, discarding the seeds and remaining solids. Chill the resulting sauce in the refrigerator until completely cooled. Meanwhile, pour the chilled heavy cream into the bowl of a stand mixer and add the confectioner’s sugar. Whip on medium speed for a few minutes, then increase the speed and continue whipping until stiff peaks form, about 3 to 4 minutes. In a separate bowl, beat the softened cream cheese or mascarpone until smooth and creamy. Add the melted (and slightly warm) white chocolate, vanilla extract, and a pinch of salt. Beat again until fully combined. Add the chilled berry sauce, and if desired, a few drops of red food coloring for a deeper hue. Beat again until the sauce is well incorporated. Gently fold the berry and cheese mixture into the whipped cream, whisking for 15 seconds to 1 minute until light and fluffy. Scrape down the bowl to make sure everything is well combined. Use immediately or refrigerate until needed.

With a serrated knife, slice each cooled sponge cake layer in half to create a total of four even layers. In a bowl, combine the sliced fruit and berries, mixing gently. Generously soak each sponge layer with the sangria wine using a pastry brush or squeeze bottle. Spread a generous amount of the prepared frosting over each soaked layer, then top with a portion of the mixed fruit, pressing the fruit lightly into the frosting to hold it in place. Stack the layers, continuing the process, then cover the top and sides of the cake with the remaining frosting. If you'd like, tint a portion of the frosting with yellow and pink food coloring to create a soft peach shade for decoration. Pipe decorative swirls or dollops of cream on top and garnish with extra fresh fruit and berries for a vibrant, summery finish. Place the finished cake in the refrigerator and allow it to chill for at least one hour, or overnight, to set fully before serving.