Melt 50 g butter. Mix sugar, salt and eggs with the whisk of the hand mixer for 3-4 minutes until light creamy. Add butter and stir in carefully. Mix flour and baking powder and fold in.
Pour the dough into a greased and floured springform pan (22 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Remove, remove from the rim and let cool off.
Soak gelatine in cold water for about 5 minutes. Mix mascarpone, quark, vanillin sugar and 100 g icing sugar with the whisk of the hand mixer. Squeeze the gelatine and melt it in a small pot.
Stir in 3 tablespoons of cream, then stir into the remaining cream.
Cut the sponge in half horizontally. Possibly straighten the surface a little. Place a cake ring around the lower cake base and spread the base with cream. Sort out the raspberries, cover with cream and place the upper cake layer on top.
Chill the cake for about 2 hours.
Whip 250 g butter and 150 g icing sugar for about 5 minutes until light and creamy. Slowly stir in the cream cheese. Colour the cream pink with food colouring and fill into a piping bag with star-shaped spout. Remove the cake from the cake ring and smooth the edge.
Spray pink butter cream all around the cake in rose/tuffs. Chill the cake for about 2 hours.