Raspberry cake with diplomat cream

Soften the gelatine in very cold water. Heat the milk with the split, scraped vanilla pod. Whisk the yolk with 75 g of sugar and 25 g of cornflour. Remove the pod and gradually whisk in the hot milk. Return to the pan and boil for 3 minutes, stirring. Off the heat, dissolve the squeezed gelatine. Spread in a shallow dish, cover the surface and chill in the freezer for about 20 minutes until cold but not frozen. Make the sponge meanwhile.

Heat the oven to 180 °C. Whisk the eggs with 125 g of sugar until tripled in volume and forming a ribbon. Fold in the sifted flour and 25 g of cornflour. Spread on a lined tray in a rectangle large enough to cut two 20 cm squares side by side afterwards. Bake for about 20 minutes until lightly golden. Unmould and cool for about 30 minutes. While baking, boil the measured water with 50 g of sugar and cool the syrup.

Whip the very cold cream with the icing sugar to firm peaks. Whisk the cold custard smooth, then gently fold in the whipped cream. Cut the sponge into two squares to fit the frame. Roll the marzipan between sheets of paper and cut a square to fit. Quickly rinse the raspberries and dry gently.

Place the frame on a plate and add the lower sponge square. Brush with half the syrup. Add the cream and raspberries, keeping a few berries for decoration. Work the cream into the edges. Add the upper sponge, brush with the remaining syrup and cover with marzipan. Refrigerate for at least 360 minutes. Carefully remove the frame and decorate with the reserved berries.