Ingredients:
4 tbsp unsalted butter, plus extra for greasing
1 cup all-purpose flour, plus extra for dusting
pinch of salt
4 large eggs, beaten
2⁄3 cup sugar
2 tbsp Kirsch

For the raspberry cream:
1lb 2oz (500g) raspberries
3 tbsp Kirsch
1 cup sugar
1 cup heavy cream
4 cups milk
1 vanilla bean, split, or 2 tsp pure vanilla extract
10 large egg yolks
3 tbsp cornstarch
1 tbsp unflavored powdered gelatin

Method
1 Preheat the oven to 425°F (220°C). Grease the pan with butter and line the base with buttered parchment paper. Sprinkle in 2–3 tablespoons flour. Melt the butter and let it cool. Sift the flour and salt into a bowl. Put the eggs in a bowl and beat in the sugar, using an electric hand mixer, for 5 minutes.

2 Sift one-third of the flour mixture over the egg mixture and fold in. Add the remaining flour in 2 batches. Fold in the butter. Pour into the pan and bake for 20–25 minutes, until the cake has risen.

3 Turn out the cake onto a wire rack. Let cool. Remove the parchment. Trim the top and bottom so that they are flat. Cut the cake horizontally in half. Clean, dry, and re-grease the pan. Put a cake round in the pan and sprinkle it with 1 tablespoon of the Kirsch.

4 Purée three-quarters of the berries in a blender, then work through a sieve to remove the seeds. Stir in 1 tablespoon of the Kirsch with 1⁄2 cup of the sugar. Whip the cream until it forms soft peaks.

5 Put the milk in a pan. Add the vanilla bean, if using. Bring to a boil. Remove the pan from the heat, cover, and let stand in a warm place for 10–15 minutes. Remove the bean. Set aside one-quarter of the milk. Stir the remaining sugar into the milk in the pan.

6 Beat the egg yolks and cornstarch in a bowl. Add the hot milk and whisk until smooth. Pour the yolk mixture back into the pan and cook over medium heat, stirring, until the custard comes to a boil. Stir in the reserved milk and the vanilla extract, if using.

7 Strain the custard equally into 2 bowls. Let cool. Stir 2 tablespoons of Kirsch into one half. Set this custard aside to serve with the finished dessert. Sprinkle the gelatin over 4 tablespoons of water in a small pan and let soften for 5 minutes. Heat until the gelatin is melted and pourable. Stir into the bowl of unflavored custard, along with the raspberry purée.

8 Set the bowl in a pan of iced water. Stir the mixture until it thickens. Remove the bowl from the water. Fold the raspberry custard into the whipped cream. Pour half into the cake pan. Sprinkle with a few reserved raspberries. Pour the remaining Bavarian cream on the berries. Sprinkle with 1 tablespoon of Kirsch over the second cake round.

9 Lightly press the cake round, sprinkledside down, on the cream. Cover with plastic wrap and refrigerate for at least 4 hours, until firm. To serve, remove the side of the pan and place on a serving plate. Decorate the top of the cake with the reserved raspberries, and serve the Kirsch custard sauce separately.

PREPARE AHEAD:
Can be made up to 2 days ahead and kept in the refrigerator; remove 1 hour before serving.

Bavarian Raspberry Gateau