Vanilla Raspberry Bavarian Cake

Sponge:

• Once they reach room temperature, whip the egg whites well with a pinch of salt until they turn into firm foam. Add in the sugar, one tablespoon at a time, mixing well after each one.
• Combine the almonds with the flour then incorporate the dry ingredients into the egg whites with gentle, upward movements.
• Preheat the oven to 160 °C (320 °F). Line a 30/40cm (12/16 inch) baking tray or two 20/30cm (8/12 inch) trays with parchment paper. Pour the mixture into the tray and level it. Bake for half an hour.
• Remove the cake from the oven and immediately cut into two pieces (this is if you baked it in a large pan). Cover it with parchment paper and leave to cool. When completely cooled, remove the parchment paper.

Vanilla Bavarian Cream:

• Mix the starch with the egg yolks and whole eggs. Heat up the milk with the sugar and preheat the oven to 160 °C (320 °F). Line a small 20/20 cm baking tray with butter and flour (or parchment paper). Position the oven rack on level 3 from the top.
• Combine the flour with the cocoa powder and a pinch of salt.
• Melt the butter over a low heat and set aside.
• Whisk the egg yolks well with the sugar until they double in volume and lighten in color. Add the hot water and mix for a few seconds. Add the melted butter and mix slowly.
• Fold in the dry ingredients. Gradually pour in the milk, stirring continuously to obtain a smooth mixture. Finally, add the amaretto essence and the inside of the vanilla pod scraping it out with a knife. While still hot, add a few spoonfuls over the eggs to thin them out, the pour the eggs into the milk. Leave over a medium heat for 5-6 minutes until the mixture thickens and turns into a cream.
• Hydrate the gelatin in cold water. After 5 minutes add it to the vanilla cream and stir well. Cover the cream with cling film and refrigerate.

Raspberry cream:

• Bring the raspberries, sugar, and water to a boil and let simmer for 5 minutes until the raspberries soften. Strain the mixture to get rid of the seeds. You can skip this step if you don't mind the seeds.
• Hydrate the gelatin. After 5 minutes add it to the raspberry purée. Leave to cool until it sets.

Lime jelly:

• Hydrate the gelatin in cold water. Place the whipping cream, lime juice, and sugar over a medium heat. Bring the mixture to almost boiling point. Turn off the heat and add the gelatin. Stir well. Refrigerate the cream until it thickens without being too stiff.

Assembly:

• Pour half the vanilla cream on top of one of the cake pieces. Freeze for half an hour. Spread half the raspberry cream over the vanilla. Return to the freezer to set. Continue in the same way with the next layer. Over the last cream layer, pour the lime jelly and then put the cake into the fridge until the next day.
• Slice the cake nicely with a knife, running the blade under hot water for a smooth cut. It is delicious and refreshing.

Enjoy!