75g icing sugar
25g plain flour
3 large eggs
3 large egg whites
10g caster sugar
30g unsalted butter, melted
200g icing sugar
7 egg whites
220g plain flour
Food coloring in blue and red
Sieve ground almonds, icing sugar, plain flour together.
On medium speed, add the eggs a little at a time to the dry mixture until well combined.
Fold in one third whisked egg whites to your mixture to lighten the batter.
Add the melted butter.
Cover with cling film and keep the batter, we will use it later.
Gradually add egg whites. Beat continuously.
Fold in sieved flour.
Divide batter into two bowls.
Method for the tri-colour bavarois:
First rub the raspberries into a sieve. This is a bit of a pain and you could use raspberry jam but really the lovely acidity of fresh is worth the effort. Keep pushing it through the sieve over a bowl. You’ll end up with a lovely seed-free purée.
In a separate bowl, do the same with the blackberries.
Leave both bowls of fruit purée to the side.
Soak the gelatin sheets in cold water.
Combine the sugar and the water in a pan and heat until dissolved. Let it cool.
Squeeze out gelatin sheets, add to the sugar syrup.
Mix one third into the raspberry purée, one third into the blackberry purée.
Whisk the cream to soft peaks.
Mix one third of the cream into the raspberry purée and fold gently until combined.
Mix one third of the cream into the blackberry purée and fold gently until combined.
Into the last third of cream, add a few drops of vanilla. Into this also add the last third of gelatiney sugar syrup. Combine, gently.
Into your cake mould, pour the raspberry mixture.
Put it in the freezer for 15 minutes.
Then pour in the blackberry mixture.
Freeze for 15 minutes.
Lastly, pour in the vanilla mixture. Smooth it out nicely with a spatula.
Put the whole cake in the fridge. Allow to set for a few hours.