• Prepare your French Macarons according to the instructions on the packaging.

Prepare the sponge cakes:

• Preheat the oven to 355°F.
• Beat the eggs together with the sugar in a mixing bowl.
• Add the softened butter, flour and baking powder. Mix vigorously.
• Add the milk and the vanilla. Mix well.
• Divide the batter evenly between two cake tins.
• Bake for 45 minutes. Allow to cool.

Prepare the icing:

• Squeeze the juice from the lemons. Mix the mascarpone, Philadelphia, lemon juice and sugar in a mixing bowl. Set aside.

Assemble:

• Cut each sponge cake into two even layers. You will get 4 sponge discs.
• Place the first disc on a flat serving dish, then cover with your icing and sprinkle a few raspberries on top.
• Place a second sponge disc on top of the first one, then add another layer of icing and raspberries.
• Repeat for the other two sponge discs.
• Cover the entire cake with the remaining icing, carefully smoothing over the edges.
• Decorate the outside of the cake with 24 French Macarons.
• Keep the cake in the fridge for at least 24 hours before enjoying.