Raspberry Cream Squares

Combine 65 grams (approximately 1/3 cup) sugar, 2 eggs and 1 pinch salt in a bowl. Beat with a hand mixer until creamy, 8-10 minutes.

Sift flour over mixture and gently fold in. 

Line bottom of a springform pan (24 cm or approximately 10 inches in diameter) with parchment paper, pour in batter and smooth with a spatula. Bake on second rack from bottom 180°C (fan 160°C, gas: mark 2-3)(approximately 350°F) until light golden, 15-20 minutes. Remove cake base from oven and leave to cool in pan, then remove side of pan (clean and reserve). 

While cake base cools, soak gelatin in cold water for 10 minutes.

Rinse raspberries and drain. Puree half with an immersion blender, then pass puree through a fine sieve into a bowl.

Whip cream until stiff and chill.

Squeeze juice from half a lemon. Separate remaining eggs (reserve yolks for another use). Combine softened gelatin and egg whites with 1 tablespoon lemon juice and remaining sugar in a metal bowl. Set bowl over a pot of simmering water and beat mixture with a hand mixer on low speed until gelatin dissolves.

Remove bowl from water bath and beat on high speed until stiff.

Mix raspberry puree and cream into egg-white mixture.

Then gently fold whole raspberries into cream mixture.

Enclose cake base with springform pan ring . 

Drizzle cake with raspberry liqueur (or syrup).