Olive Oil Cake With Limoncello Mascarpone Cream

Name: Olive Oil Cake With Limoncello Mascarpone Cream
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tsp (5.69g) unflavored gelatin; 2 tsp (10ml) cold water; 3/4 cup (177ml) whole milk; 1/4 cup (21g) granulated sugar; 1/4 tsp (1.42g) salt; 3 large egg yolks; 2 tbsp (28g) cornstarch; 8 oz (227g) mascarpone; 1 tsp (5ml) pure vanilla extract; 1/4 cup (59ml) Limoncello liqueur; 2 cups (250g) fresh raspberries for serving; 1 3/4 cups (224g) unbleached or all purpose flour; 1 tsp (4g) baking powder; 1 tsp (6g) salt; 3 large eggs at room temperature; 1 1/4 cups (251g) granulated sugar plus another 1/4 cup (50g) for sprinkling on the top of the cake; 2 tsp (2g) lemon zest; 3/4 cup (177ml) good quality, fruity extra virgin olive oil; 3/4 cup (177ml) whole milk at room temperture