Framboisiers

Preheat the oven to 190°C, gas mark 5. Grease two 23cm x 33cm tins and line them with baking paper. Melt 30g of butter and set aside to cool.

To make the almond cake, separate 4 egg yolks from the whites. Place the 4 egg whites and 80g sugar in the bowl of a stand mixer and whisk until stiff peaks form. Whisk in 4 whole eggs. Gently fold in the ground almonds, icing sugar and flour using a large metal spoon. Finally, stir in the melted butter.

Spoon the mixture into the tins and, using a spatula, gently spread to even out the mixture. Sprinkle the flaked almonds evenly over the top.

Bake for 5-10 minutes, or until springy to the touch and golden on top. Flip each slab of cake onto a sheet of greaseproof paper. Peel the baking paper off the top and allow the cakes to cool. Clean and line one baking tin again with baking paper.

To prepare the filling, split the vanilla pod lengthways using a small, sharp knife and scrape out the seeds into a large saucepan. Add the pod and pour in the milk. Bring to a boil over a low heat.

Meanwhile, place the remaining sugar, 4 egg yolks and corn starch in a mixing bowl and, using a balloon whisk, whisk until smooth and creamy.

Pour the boiled milk into the egg mixture and whisk together.

Return to the saucepan and remove the vanilla pod.

Whisk the mixture over a low heat until it boils and thickens – approx. 5 minutes.

Add the remaining 30g butter and whisk.

Transfer the crème pâtissière to a bowl and immediately place a sheet of cling film over the surface to prevent a skin from forming. Allow to cool completely before using.

Place the single and double cream in the bowl of an electric mixer and whisk until soft peaks form. Gently fold the whipped cream into the cooled crème pâtissière.

Fold the raspberries into the crème pâtissière.

To assemble, place one cooled cake slab in the bottom of the prepared baking tin. Spread the raspberry cream over the cake. Place the second cake slab on top and press down gently with your hand. Freeze overnight.

Cut into 12 fingers using a hot, sharp knife. Allow to defrost before serving, then dust with the icing sugar.