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1
Preheat the oven to 325u00b0F. Line a baking sheet with parchment paper. Place the egg whites in a mixing bowl and beat using an electric mixer until stiff. Gradually beat in 1/2 a cup of sugar and a pinch of salt. Stir in the vanilla extract, egg yolks and amaretto.
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2
Mix the flour, cornstarch and baking powder together then fold it into the egg mixture. Mix in the crushed amaretti cookies. Place a heart-shaped cake ring on the baking sheet then spread the base mixture inside. Bake for 20-25 mins, until golden and springy. Cool on a wire rack in the ring.
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3
Soak the gelatin in a bowl of cold water for 5-6 mins. Meanwhile, place 2/3 of the raspberries in a blender and puree until smooth. Pour the puree through a sieve and discard the solids.
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4
Beat 3/4 cup of cream with the remaining sugar and vanilla extract until stiff. Fold in the raspberry puree. Squeeze the excess liquid from the gelatin, then place in a saucepan to melt over a low heat. Mix a little of the raspberry cream into the gelatin then pour the mixture into the rest of the raspberry cream and mix well.
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5
Remove the cake from its pan and slice the sponge in half horizontally. Place the ring around the bottom half of the cake and spread 2/3 of the raspberry cream on top. Place the top cake layer on top and spread over the rest of the raspberry cream. Chill for 1 hour 30 mins.
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6
Beat the remaining cream until stiff and transfer to a piping bag. Remove the cake ring from the cake and pipe cream around the sides of the cake, using the picture as a guide. Decorate with the remaining raspberries and amaretti.
