Begin by making the sponge cake. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper, making sure not to grease the sides, which helps the batter cling and rise properly. In the bowl of a stand mixer, combine the eggs, granulated sugar, and vanilla extract. Whisk the mixture on high speed for 7 to 9 minutes, until it becomes very thick, pale, and almost white in color, indicating that enough air has been incorporated for a light sponge. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the whipped eggs in small portions, using a spatula to gently fold in the flour. Use a light hand and fold from the bottom of the bowl to avoid deflating the batter. Once fully incorporated, divide the batter evenly between the prepared pans. Bake for 19 to 21 minutes, or until the tops 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 pan. Let them cool completely in the pans. When cooled, use a long serrated knife to carefully slice each cake in half horizontally, yielding a total of four even layers.

Start by preparing the berry sauce. In a small saucepan, combine the raspberries and granulated sugar. Gently mash the berries with a spoon, then bring the mixture to a simmer over medium-high heat. Let it cook for 4 to 5 minutes until the berries are soft and beginning to fall apart. Strain the sauce through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract all the juice while discarding the seeds and pulp. Chill the strained sauce in the refrigerator until fully cooled. Meanwhile, pour the chilled heavy cream into the bowl of a stand mixer, add the confectioner’s sugar, and begin whipping on medium speed. After a few minutes, increase the speed and continue whisking for another 3 to 4 minutes, or until stiff peaks form. In a separate bowl, beat the softened cream cheese or mascarpone until smooth and creamy. Add in the warm melted white chocolate, vanilla extract, and a pinch of salt. Continue mixing for a few minutes until the ingredients are fully blended. Pour in the cooled berry sauce and add a drop or two of red food coloring if a pink hue is desired. Mix again until the sauce is completely incorporated. Finally, gently fold or whisk the cream cheese and berry mixture into the whipped cream, mixing for 15 seconds to 1 minute until fluffy and uniform. Stop occasionally to scrape down the sides of the bowl, ensuring everything is well combined. Use the frosting immediately or refrigerate until needed.

Using a serrated knife, slice the cooled sponge cakes to create four thin layers. In a bowl, combine your sliced fruits and fresh berries, mixing them gently. Generously soak each sponge layer with sweet sangria wine using a pastry brush or a dispenser bottle, making sure the wine is evenly absorbed for that signature sangria flavor. Spread a thick layer of the whipped cream frosting over each cake layer, then spoon a portion of the mixed fruit on top, pressing the pieces gently into the cream so they stay in place. Repeat this process with each layer, building the cake upwards. Once all layers are stacked, use the remaining frosting to cover the top and sides of the cake smoothly. For an added decorative touch, you can tint some of the frosting with yellow and pink food coloring to create a peach-colored hue that echoes the flavors of sangria. Finish by piping dollops of cream on top and garnishing generously with more fresh fruit and berries for a festive, colorful presentation. Place the assembled cake in the refrigerator for at least one hour, or overnight, to allow the layers to set and the flavors to meld beautifully.