Preheat your oven to 170°C (340°F, no fan) and prepare an 8-inch cake pan with parchment paper.

In a large bowl, combine eggs, sugar, and vanilla, then beat until pale and voluminous, about 5 minutes.

Sift the flour and salt over the egg mixture, gently fold in, then add milk and oil, and fold to a smooth batter.

Pour the batter into the prepared pan and bake for approximately 40 minutes without opening the oven for the first 30 minutes.

Prepare the berry coulis by blending fresh berries, straining, and simmering with sugar and lemon juice until thickened.

In a chilled bowl, whip heavy cream, mascarpone, and powdered sugar until loose peaks form, adding vanilla extract.

After cooling, slice the sponge into two layers, layered berry coulis and Chantilly cream, topped with fresh berries.

Apply a crumb coat of Chantilly cream, chill for 30 minutes, then spread a final layer and decorate with berries.