Technical Stages :

• Spread the raspberry jam on a sheet of sponge cake.
• Make a rolled biscuit.
• Slice the biscuit.
• Place the slices of rolled biscuit around the sides of a cake ring.
• On the second sheet of sponge cake, cut two disks using a cookie cutter or a salad bowl the size of the cake ring.
• Place this disk of sponge cake in the bottom of the ring. Store the second disk.
• Soak the gelatin sheets in cold water to soften them.
• Meanwhile, warm the raspberry coulis along with caster sugar.
• Drain the gelatin sheets removing maximum water and add them to the lukewarm coulis.
• Stir well so that they are well mixed with the coulis.
• Place the coulis in a cold pan and leave to cool, frequently stirring so that it does not liquify.
• Beat the liquid cream into to whipped cream.
• Add 1/4 whipped cream to the cooled coulis and mix well using a whisk until you obtain a homogeneous mixture.
• Pour this mixture on the rest of the whipped cream and incorporate well using a rubber spatula by using revolution movements. At the end, give 2 or 3 vigorous stirs with a whisk (not more!) to homogenize the preparation.
• Pour the raspberry mixture on the bottom of the sponge cake halfway up the cake ring.
• Sprinkle with a few fresh raspberries.
• Cover with the second disk of sponge cake.
• Finish with the remaining mixture up to the top of the cake ring.
• Smooth out the surface using a metal spatula. Leave to harden a few hours in the fridge.
• Pass the blade of a knife between the cake and the ring and remove the ring.
• Beat whipped cream into chantilly.
• add a bit of icing sugar to this cream.
• Using a pastry bag with a fluted tip, decorate the surface of the cake with chantilly and fresh raspberries that are slightly sprinkled with icing sugar.
• Store in the fridge until ready to serve.