Preheat the oven to 400°F (200°C).

Beat the eggs and sugar together until the mixture becomes pale and doubles in volume.

Add the sifted flour, baking powder, and almond flour. Add the melted butter. Mix to combine.

Line your baking sheet and cake ring or mini rings with parchment paper. Pour in the batter.

Bake for 10 to 12 minutes at 350°F (180°C). Once baked and cooled, remove from the mold and place the cake(s) on your serving plate.

Wash your cake ring(s) and place them back around the cake. You can line them with acetate strips to make unmolding easier.

Soak the gelatin sheets in very cold water for 5 to 10 minutes.

Blend the raspberries and sugar together.

If you want to remove the raspberry seeds, use 4 cups (600 grams) of raspberries and strain through a fine mesh sieve.

Heat half of the raspberry purée over low heat until warm.

Squeeze out the gelatin and add it to the warm purée off the heat. Stir to dissolve the gelatin.

Add the remaining raspberry purée to the gelatin mixture to cool it down.

Whip the cold heavy cream until it forms soft peaks.

Gently fold the whipped cream into the cooled raspberry-gelatin mixture.

Lightly brush the cake with the soaking syrup.

Pour the raspberry mousse over the cake. Smooth the top. If you like, you can add whole raspberries into the mousse at this stage.

Refrigerate for 2 to 3 hours or overnight.

For the raspberry sauce, you can make it at least two hours before serving the Bavarian cream, or two to three hours after assembling, so it can chill overnight.

Soak the gelatin sheet in cold water.

Blend the raspberries with the sugar. Heat the mixture.

Add the gelatin to the warm raspberry mixture. Stir to combine.

Pour the sauce over the Bavarian cream.

Refrigerate for at least two hours before serving, or overnight.

Enjoy.