Raspberry Ladyfinger Torte

For the cake, line the bottom of a heart-shaped baking pan with parchment paper. Beat eggs, sugar, 2 tablespoons water and salt with an electric hand mixer until creamy, about 10 minutes. Mix flour and baking powder, sift over egg mixture and gently fold in with a whisk. Spread batter in prepared pan and bake in oven preheated to 175°C (gas mark 4)(approximately 350°F) for 25-30 minutes. Let cake cool in pan for about 5 minutes, then remove from pan to cool completely.

For the ladyfingers, line a baking sheet with parchment paper. Beat eggs, sugar and salt with an electric hand mixer until creamy, about 10 minutes. Sift flour over egg mixture and gently fold in with a whisk. Transfer batter to a pastry bag with a round tip and pipe batter in strips about 5 cm long (approximately 2 inches long) onto prepared baking sheet. Bake ladyfingers in oven preheated to 190°C (gas mark 4)(approximately 375°F) for about 8 minutes.

For the raspberry cream, thaw raspberries. Dissolve gelatin according to package directions. Mix raspberries with sugar, puree through a sieve and mix with crème fraîche. Stir about 5 tablespoons raspberry mixture into gelatin and stir gelatin mixture into remaining raspberry mixture, stirring constantly. Refrigerate raspberry mixture until it begins to set, about 5 minutes, and mix well. Beat cream until stiff and gently fold into raspberry mixture.