Vanilla raspberry crown cake

Heat the raspberries with a splash of water and lemon juice, and puree.

Add the sugar and agar agar mixture, bring to a boil and cook 2 minutes.

Cool, then refrigerate until completely set. Smooth the gel with an immersion blender.

Fill the silicone cake insert with the gel and freeze; unmold after about 4 hours.

Infuse the vanilla bean and seeds in hot heavy cream for about 20 minutes.

Bring back to a boil, add the white chocolate and mix well. Add the softened gelatin and the remaining cold heavy cream, mix well and refrigerate overnight.

Whip the ganache montee to soft peaks. Fill the bottom cake mold halfway, insert leftover sponge, cover with more mousse and finish with the crust.

Fill the crown mold halfway, tuck in the frozen raspberry insert, add more mousse, smooth, and freeze completely for 12 hours.

Unmold the crown and glaze it with a warm neutral glaze (or a spray); keep frozen.

Unmold the bottom cake and paint it with warmed chocolate spray for a velvet finish.