Preheat oven to 350 F degrees. Prepare a baking ban, I used a 9x13 inch pan, with parchment paper, butter it and sprinkle some flour.

Separate the eggs and put the egg yolk in the bowl of your mixer and the egg whites in another bowl. Add the powdered sugar to the egg yolks and beat until light and fluffy. Add the flour and mix well.

Beat the egg whites until stiff peaks form. Fold in the egg whites into the egg yolk mixture, gently.

Pour half the mixture in the prepared baking pan and spread it evenly. Bake for about 20 to 30 minutes or until golden brown.

Place the baked cake onto a piece of parchment paper dusted with some powdered sugar. Bake the remaining cake batter, but do not remove cake from pan.

Let cake cool completely. In the meantime mix all the ingredients for the cheese layer in a mixer until smooth. Once cake is cooled, spread cheese mixture over the bottom piece of cake in the pan. Carefully place the second layer of cake on top of the cheese layer.

Spread the jam evenly over the top piece of cake. Make the raspberry jello according to package instructions. Scatter the mixed berries over the top of the cake and pour the jello over the berries.

Refrigerate cake for a few hours until it firms up.

Cut the cake into squares.