Preheat your oven to 300°F (150°C).

Separate the egg whites from the yolks and set the whites aside.

For the sponge cake, beat the egg yolks with the sugar and vanilla sugar until the mixture becomes pale.

Add the sifted flour and baking powder.

Beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the beaten egg whites into the batter.

Pour the batter into a greased cake ring and bake for 25 minutes. Keep an eye on the baking time.

For the mousse, soak the gelatin sheets in a bowl of cold water. Once softened, remove and drain them.

Blend the raspberries with the sugar. Strain through a fine sieve to get a smooth coulis without seeds.

Heat the coulis over low heat and add the gelatin, stirring well until fully dissolved. Let cool slightly.

Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled coulis.

Pour the mousse over the sponge cake in your cake ring and refrigerate for 1 hour and 30 minutes to set.

For the glaze: soak the gelatin in a bowl of cold water. Once softened, squeeze out the excess water. Blend the raspberries and strain to get a smooth coulis.

Heat the coulis over low heat and add the remaining gelatin, stirring well to dissolve.

Let the glaze cool slightly, then gently pour it over the bavarois. Tilt the mold to spread the glaze evenly.

Refrigerate for 2 hours.

After 2 hours, you can decorate your bavarois with raspberries if you like.