Eggs and water froth, as little by little, add sugar and vanilla. Sift the flour with the starch and baking powder and add to the eggs. The mixture was stirred well. The dough is poured into a baking dish with a diameter of 28 cm, covered with oiled paper. Bake about 25 minutes in preheated oven at 180 C. The baked base is removed from the mold, is released from the paper and allow to cool. Then cut into three equal the base. Cream stir deep cooled vessel until thickened. Add powdered sugar and the feta cheese and mix everything smooth cream. Raspberries are washed and crushed. Rub through a sieve to remove seeds. The resulting paste is added to the cream cream. The gelatin is soaked in a 2-3 tbsp water to swell and then thawed in a water bath. Once cooled down is added to the raspberry mixture and stir well. The lowest range of the base is placed in a baking dish coated with marmalade. Cover with half of raspberry cream smoothed and placed the second base, onto which is poured the remaining cream. At the top is placed third base. The cake was allowed to stand for at least 3 hours in the refrigerator to set. Then the cake is covered on all sides with the cream, whipped with powdered sugar to a thick cream. Remove sprinkle with coarsely grated white chocolate topped sprayed broken raspberry jelly.