Serves 4
For the sponge (enough for 10 portions): 45g plain flour. 7 whole eggs. 255g caster sugar. 15g trimolene. 140g grape seed oil. 5g salt. 192g plain flour. 33g corn flour. 15g baking powder. 120g milk. 20g maraschino cherry liquid. 4x 5cm by 7cm rings.
Pre heat the oven to 150 degrees cencius. Line rectangle cake tin (220cm x 300cm) With parchment paper, spray with non stick spray and lightly dust with flour. Place the eggs, sugar, trimolene, oil, and salt in a mixing bowl. Whisk on high for three minutes. Combine the flours and baking powder and sieve. Fold the flours gently into the egg mixture, once combined add the milk and maraschino cherry liquid. Place the mix into the lined cake tin, and bake in the oven for around 45 minutes or until you get a clean skewer when you insert it into the centre of the cake. Allow the cake to cool, and then slice into 2cm slices.
Oil the rings. Using the ring, or a cutter the size of the exact size of the rings you are using, cut out four discs. Place the sponge into the bottom of the rings.
For the Raspberry Jelly: 200g water. 200g frozen raspberries. 50g caster sugar. 7.2g veg gel. 12 raspberries, cut in half.
Place all agreed ingredients in a small saucepan, and place over a medium heat. Once the liquid boils remove from the heat, and allow to cool to room temperature. Once the liquid is cool, strain through a sieve, allowing the liquid to drip through naturally. Measure 200g of liquid, add the veg gel, and mix thoroughly. Place six halves of Raspberry on top of each sponge. Bring the Raspberry and veg gel liquid up to the boil, and then pour over the raspberries (dividing equally between each ring). Allow to set slightly before starting the custard.
For the custard: 90g egg yolk. 22g caster sugar. 22g caster sugar combined with 0.9g agar agar. 75g whole milk. 187.5g double cream. 1 tsp vanilla paste.
Place whole milk, double cream, vanilla paste, and sugar (mixed with agar) in a medium sized saucepan, and bring to the boil. Simmer for five minutes. Combine the egg yolk and the plain caster sugar in a small mixing bowl, and whisk until combined. Add 1/3 of the milk mixture to the egg yolk and sugar mix and whisk thoroughly, and then tip this mix back into the remaining milk in the pan and mix thoroughly again. Cook this mix until it reaches 80 degrees celsius stirring continuously, and then put this into a jug. Pour this mix on top of the raspberry jelly until half a centimetre from the top of the ring. Allow to chill, and then remove the rings.
For the vanilla cream: 150g double cream. ½ teaspoon vanilla paste. Pinch of sugar. Squeeze of lemon juice.
Combine all ingredients in a small mixing bowl, and whip until stiff peak.
For the frozen raspberries: 4x raspberries.
Freeze the raspberries until solid and then break into small pieces.
Freeze dried raspberries.
