Brunost Layered Cream Cake ('Bløtkake')

Ingredients

• 4 Servings
• 5 large eggs, at room temperature
• ¾ cups plus 175 g granulated sugar
• 180 g all-purpose flour, sifted
• 1 tsp baking powder
• 3 large egg yolks
• 110 g granulated sugar
• 2 tbsp cornstarch
• 2 cups + 1 tablespoon + 500 ml whole milk, plus extra for assembling
• ½ vanilla bean or ½ teaspoon vanilla extract
• 75 g TINE Gudbrandsdalen, sliced or grated
• 600 ml heavy cream
• 2 ½ tbsp confectioners’ sugar
• Raspberries, for decorating