For the “La vie en rose” cake, first prepare the base.
For the cake base, cream the butter with the salt, sugar and oil, stir in the flour to make a slightly crumbly mixture. Add the water and gather the dough with your hands. Now roll out to 24 cm in diameter and place in a greased mold (or easier: press with your hands as evenly as possible on the bottom of the mold). Chill for at least 30 minutes. For the sponge cake, beat the eggs with the hot water and a pinch of salt until foamy, then gradually add the sugar and continue beating until the mixture becomes thick and creamy. Sift flour and cornstarch over the top and fold in gently. Spread on a baking tray lined with baking paper and bake at 180°C top/bottom heat (preheated) for approx. 12-15 minutes. Turn out onto a kitchen towel sprinkled with sugar. Allow to cool slightly. Meanwhile, bake the short pastry base in a hot oven (also 180°C) for about 10-12 minutes. Let cool on a cake rack (in the pan). Bring the frozen berries to the boil in a small saucepan, then pour into a sieve over a measuring cup and carefully strain with a spoon until there are about 125 ml of strained berries in the measuring cup. Mix the remainder left in the strainer with 3 tablespoons of jam. Remove the baking paper from the sponge cake and spread it with the berry and jam mixture. Meanwhile, for the white cream, mix the curd, mascarpone and powdered sugar with a hand whisk.