Preheat oven to 325 F. Grease an 8-inch round cake pan and line it with parchment paper. In a bowl of a stand mixer, beat the eggs until it is pale and foamy. Add the sugar gradually and continue to beat until the eggs have tripled its volume. You will know when it is ready if you lift the beater and the batter falls back in the surface forming ribbons that do not sink in right away.

Sift together the flour and cornstarch in a bowl and fold gently into the batter. Gently scoop under, then up in a gentle repeated motion just until no streaks of flour remains. Fold the melted butter just until incorporated.

Pour the batter into the pan and bake in the preheated oven for 35 minutes or until a toothpick inserted at the center of the cake comes out clean. Let the cake cool for ten minutes in the pan, then turn it over on a wire rack and peel off the parchment paper. Cool completely.

In a bowl of a stand mixer, whisk the cream using the whisk attachment until it forms soft peaks. Add the sugar and vanilla and whisk until stiff peaks form. Cover and refrigerate until needed.

Combine water and sugar in a small saucepan and let come to a boil over medium heat. The mixture will be syrupy. Turn off heat immediately and strain into a jar. Let cool.

Slice the cake in half horizontally using a serrated knife. Turn the cake as you cut to get even layers. Brush off excess crumbs. 

Arrange the first layer into the serving plate. Using a pastry brush, pat stock syrup on the surface of both halves of the cake. Spread the chantilly cream on the surface of the first layer. Top with fresh raspberries. Spread another layer of cream over the raspberries.

Lay the second layer of cake over the first layer and spread chantilly cream all over the surface. Arrange more raspberries on top of the cream. Refrigerate cake until ready to serve. Dust the berries with powdered sugar upon serving.