Preheat the oven to 180°C and line a 20 cm springform pan completely with parchment paper.

Mix all dry ingredients in a bowl, then add the eggs, Fanta, and oil, and mix with a hand mixer to a smooth batter.

Fill the batter into the springform, tap the form on the surface twice to remove air bubbles, and bake for about 55-65 minutes. Check with a toothpick to see if it's done, extending baking time in 5-minute increments if needed.

Carefully remove the cake from the mold, remove paper, and let cool.

Mix cornstarch and water together.

Bring all other ingredients to a boil in a small saucepan, reduce heat, and stir in the cornstarch-water mixture.

Return the pot to the heat and cook, stirring constantly for about two minutes until thickened. Let cool and optionally refrigerate.

Beat all ingredients together well and chill.

Mix all ingredients for soaking.

Divide the cake into four equal layers.

Set aside about 250 g of cream and keep it cool.

Fit a piping bag with a round tip and fill it ⅔ with cream, then refill as needed.

Place a heaping tablespoon of cream in the center of the plate and surround it with parchment paper. Place the lowest layer on top, press lightly, and surround it with a cake ring.

Soak the bottom with ⅓ of the vanilla milk (about 3 tbsp) leaving a 1-2 cm border.

Pipe two rings of cream around the edge and distribute a third of the raspberries in the center, then pipe cream in a circle over the raspberries.

Place the second cake layer on top and press down lightly.

Distribute 3 tablespoon of vanilla milk again, leaving a border, and pipe two rings of cream around the edge. Distribute the second third of raspberries in the center and pipe cream on top.

Place the cake layer with the top side down on the second layer, press down and soak with remaining vanilla milk. Pipe two rings of cream and distribute the final raspberry mixture, then pipe the rest of the cream on top.

Place the fourth layer on top, press down lightly and spread a thin layer of cream on the outside.

Cover and refrigerate for at least six hours, preferably overnight.

Before serving, remove the cake from the fridge, remove the cake ring, and use a spatula to spread the reserved cream evenly on top and around the sides.

Chop the chocolate and combine with coconut oil in a piping bottle or bowl, melt slowly in a water bath (or microwave). Knead the bottle or stir well, then let cool for about 2 minutes.

Drizzle the melted chocolate down the sides of the cake to create uneven chocolate droplets.

Pipe or spread any remaining chocolate from the outside in.

Decorate with raspberries and chocolates.