Preheat oven to 350 F.

Spray a half sheet pan ( 18"x13"x1") with baking spray and line the bottom with parchment paper, spray the parchment paper and dust the pan with a little flour, tapping out the excess.

In a large bowl, mix dry ingredients: flour, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.

Add ricotta cheese, oil and vanilla extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.

Add the dry ingredients followed by the yogurt. Mix until blended, taking care not to overbeat.

Transfer batter to the baking sheet, spread evenly and bake for 30-40 minutes. A toothpick inserted in the middle of the cake must come out clean.

Remove from the oven and let it cool in the pan for 15 minutes, after that, with the help of the parchment paper, slide the cake from the pan, to the counter to cool completely.

Once completely cooled, trim the sides of the cake. Using a cake leveler, remove the brown top layer and level the cake to make it even.

Using a stainless steel square form (or a knife and a ruler) cut the cake into mini cakes and set aside. Using a serrated knife, carefully remove the brown bottoms of the mini cakes. When cutting the mini cakes, make sure you have an even number of cakes.

In the bowl of an electric mixer, beat heavy whipping cream, vanilla bean seeds and sugar until soft peaks form. Transfer to a pipping bag.

Assemble:

Spread 1 tablespoon of raspberry jam on top of a mini cake, top with whipped cream, another layer of cake, followed by raspberry jam and whipped cream. Garnish with fresh raspberries and purple sugar. Repeat with the remaining cakes.

Refrigerate at least one hour before serving.