Preheat oven to 180C/160C fan-forced. Grease a 20cm round cake pan and line with baking paper.

Melt the butter in a saucepan, let it foam and cool. Strain if necessary.

Whisk eggs, sugar, and vanilla in a stand mixer for 10 minutes until pale and creamy.

Mix flour and salt in a bowl. Sift flour over egg mixture in thirds, folding gently.

Pour in melted butter and fold until just combined.

Pour into the prepared pan, smooth the top, and bake for 20 minutes or until a skewer comes out clean.

Cool the cake in the pan for 5 minutes, then turn out onto a wire rack.

For the filling, combine 300g raspberries, 50g sugar, lemon zest, and juice in a saucepan. Bring to boil, then simmer for 15 minutes.

Cool and add remaining raspberries.

Whip cream and creme fraiche with remaining sugar and vanilla until soft peaks form. Fold in two-thirds of raspberry compote.

Cut cooled sponge in half, layer with half of the raspberry cream and compote.

Top with the other half of the cake, spread remaining cream on top, dollop remaining compote, and serve.