Preheat the oven to 350°F (180°C).

To make the sponge cake: In a stand mixer bowl, beat the eggs, sugar, and salt until tripled in volume. Gently fold in the sifted flour in three additions using a spatula. Spread the batter onto a baking sheet lined with parchment paper. Bake for about 10 minutes. Once baked, cut the sponge to the desired size and set aside.

For the white chocolate Bavarian cream: Soak the gelatin in a bowl of cold water for 10 minutes. Place the mixing bowl, whisk, and 1 2/3 cups heavy cream in the freezer for 15 minutes. Melt the white chocolate with 1/2 cup heavy cream in a double boiler. Once melted, add the drained gelatin, mix well, and set aside. Whip the chilled heavy cream with the vanilla sugar packets until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture.

To assemble: Pour half of the Bavarian cream into your mold, add the raspberries, then pour in the remaining cream. Place the sponge cake on top. Cover with plastic wrap and freeze overnight.

The next day, remove the mold, unmold the dessert, and spray with your desired velvet spray. I used neutral and yellow.

Place the dessert in the refrigerator to thaw for at least 4 hours.

Enjoy! 😋😋😋