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1
Sift the cake flour twice.
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2
Bring the eggs to room temperature.
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3
Spread out parchment paper in a 30 cm square pan.
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4
Preheat the oven to 180C.
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5
Defrost the frozen raspberries in the fridge.
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6
Make the spongecake.
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7
Place the eggs and granulated sugar into a bowl and place in a hot water bath, mix with a hand mixer at high speed for 3 minutes, remove from the hot water bath for 2 minutes, and whip at low speed for 1 minute.
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8
Stick a toothpick 1 cm in, and once it can stand in the meringue without falling, it's done.
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9
Add the cake flour, and mix thoroughly with a rubber spatula until it's no longer floury and the batter becomes shiny.
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10
Add the cream warmed to body temperature in the microwave, and continue mixing.
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11
Pour into a flat cake pan and smooth out the surface.
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12
Bake in an oven at 180 C for 11 minutes.
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13
Let cool on a baking rack.
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14
Wrap a dome shaped cake mold or large bowl loosely with plastic wrap.
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15
Slice the sponge cake from Step 4 into appropriate sizes, and line the mold or bowl with the slices.
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16
Don't leave any gaps as much as possible.
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17
Make the bavarois.
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18
Put the powdered gelatin in water and let it soak.
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19
Add milk and granulated sugar to a saucepan, heat until it's almost boiling, and dissolve the granulated sugar.
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20
Remove from the heat, add to the gelatin liquid, and dissolve.
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21
Blend the Step 6 mixture and the raspberries in a blender until smooth.
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22
Put the Step 7 mixture in a bowl and cool it over ice.
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23
Thicken while mixing with a whisk.
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24
Add the heavy cream, and mix well.
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25
Pass the mixture through a strainer.
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26
Pour the Step 8 mixture into the mold from Step 5.
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27
Chill in the refrigerator for more than 3 hours to let it set.
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28
After it has set, cover the top with the remaining sponge cake.
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29
Decorate the cake.
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30
Carefully unmold the set cake from Step 9 onto a plate.
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31
Mix granulated sugar and heavy cream together and whip until soft peaks form.
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32
Cover the surface of the cake with the cream using a palette knife.
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33
Decorate with fruit and so on.
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34
Slice carefully...
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35
This is what the cross section looks like!
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36
This is the 35% heavy cream I used.
