Step 1

In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.

Step 2

Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.

Step 3

Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Step 4

Preheat your oven to 320°F (160°C).

Step 5

In a mixing bowl, whisk the eggs, sugar, and oil until combined.

Step 6

Add vanilla extract and salt. Whisk to combine.

Step 7

Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.

Step 8

Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.

Step 9

Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 10

Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.

Step 11

Remove from heat and add the almond flakes and stir to combine.

Step 12

Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.

Step 13

Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Step 14

Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.

Step 15

In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.

Step 16

Pour it over the chocolate mixture and mix to combine.

Step 17

In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.

Step 18

Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Step 19

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.

Step 20

In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Step 21

Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.

Step 22

Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Step 23

Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.

Step 24

Pipe the sweetened whipped cream onto the top of the cake in any design you like.

Step 25

Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.

Step 26

Serve and enjoy!