In a saucepan, warm raspberry puree. Mix the fruit pectin and sugar well, then add to warm puree. Continuously stir the mixture over low heat until the sugar mixture has completely dissolved.

Adjust the heat to high and let the jam boil. Simmer for about 7-10 minutes until thick. Remove from heat.

Pour the hot raspberry jam directly into the 16 cm (6.2 inch) diameter cake ring, then freeze. Reserve a small amount of jam for the cake decoration.

Prepare the vegan buttermilk, mix oat milk and vinegar, and let it thicken for 5 minutes.

Mix all the dry ingredients in a large mixing bowl. Add the vegan buttermilk and melted vegan butter into the dry ingredients using a whisk or electric mixer until smooth.

Preheat oven to 170°C (340°F). Prepare a baking tray with parchment paper, then pour the batter 1 cm (1/3 in) thick. Bake for 20-25 minutes.

Cool down the sponge before cutting. Keep it in the fridge if you don’t need it yet.

Combine all ingredients in a saucepan then bring to a boil.

Transfer to a container and set aside.

Mix the custard mixture into the remaining warm milk and cook over medium heat while stirring constantly with a whisk until it thickens. Remove from heat.

Transfer the custard to a mixing bowl and cover with cling wrap. Allow the custard cream to cool at room temperature, around 18-20°C / 65-69°F.

In a mixing bowl, beat the cooled custard cream, then add the soft vegan butter in three batches. Continue beating until the mixture is light and creamy. Note that the mousseline cream will break if the custard is hot.

Use immediately or keep covered in a cool place but not the fridge.

Cut 2 round sponge cakes using the 16 cm (6.2 inch) diameter cake ring.

Cut an acetate sheet to fit in the cake ring. Prepare a larger 18 cm X 4.5 cm cake ring lined with an acetate cake sheet on a cake board.

Place one sponge at the bottom centre of the cake ring, moisten it with sugar syrup, and then place the cut raspberry side by side to cover the whole side of the ring.

Cover the raspberries with mousseline cream, then press the mousseline upwards towards the raspberries to cover the side of the cake ring.

Spread 1 cm (1/3 inch) thick layer of mousseline cream on top of the sponge cake, then add pieces of sliced raspberries on top.

Place the other layer of sponge cake moistened with vanilla syrup. Add the last layer of mousseline cream to fill up the top of the cake ring. Remove the excess cream with a spatula, then refrigerate for at least an hour.

Remove the cake ring but leave the acetate sheet on. Place the frozen raspberry jam disk in the center.

Decorate by placing the sliced raspberries on top of each other in a circular pattern between the jam disk and the edge of the cake. Add three whole raspberries in the middle, a few droplets of warmed clear glaze or raspberry jam, and pieces of roasted almond slices. Refrigerate after decorating. Remove the acetate lining only before cutting the cake.