Start by combining the raspberries, sugar, salt, and lemon juice in a small pot. Heat the mixture over medium-low heat and stir until the sugar dissolves. Then simmer for 10 to 15 minutes, stirring often, until the jam looks thick. Let it cool for about 20 minutes, then chill it until completely cold.

Whisk the egg yolks, sugar, salt, vanilla, and cornstarch in a heatproof bowl until smooth. Meanwhile, heat the milk over medium heat until it is steaming. Slowly whisk at least half of the hot milk into the yolk mixture, then pour everything back into the pot. Cook over medium-low heat, whisking constantly, until the cream thickens and just starts to bubble.

Remove from the heat, whisk in the butter, and press plastic wrap onto the surface. Cool for about 15 minutes, then refrigerate until cold.

Preheat the oven to 325°F. Line and grease a 9-inch round pan. Melt the butter with the milk, then let it cool until just warm.

Beat the room-temperature eggs and sugar until the mixture turns pale, thick, and doubled in volume. Mix in the vanilla and almond extracts.

In a separate bowl, whisk the flour, baking powder, and salt together. Fold the dry mixture into the egg mixture and then fold in the warm milk and butter until the batter is smooth.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the cake is golden and a tester comes out clean. Cool it in the pan first, then turn it out onto a rack and let it cool completely.

Mix the almond flour, powdered sugar, almond extract, and 4 tablespoons of water until a dough forms. If it feels crumbly, add more water. Set aside a small ball for the rose.

Knead green gel color into the larger portion and pink into the small ball. Wrap both pieces and chill until needed.

On the day you assemble, whip the cream until stiff peaks form with vanilla and optional powdered sugar. Stir the jam and pastry cream until spreadable.

Trim the dome off the sponge, slice into 3 even layers. Stack sponge, all jam, pastry cream, and top with whipped cream. Shape into a dome.

Drape the green marzipan over the cake smoothly, trimming extra at the base, then add a marzipan collar if desired.

Refrigerate until serving.