Prepare two 6 1/2 inch round cake pans. Butter them and line them with buttered aluminum foil. Pour half of the GÄnoise dough into each of the molds. Preheat the oven at 200 F for 15 minutes. Bake in a low oven, taking care not to open the door for the first 10 minutes. They are ready when a knife comes out clean. Open the oven for 5 minutes before removing the cakes. As soon as the GÄnoise cakes are cooked, unmold them onto a rack. Leave to cool. Put 12 of the nicest raspberries aside. Mash the rest of the raspberries with 2 tablespoons of caster sugar. Mix into the raspberry jam. Cut both GÄnoise cakes horizontally. Spread the jam mixture on each layer of GÄnoise then assemble the slices into a tall cake. Brush the whole surface of the cake with the rest of the jam. Leave aside. A couple of hours before serving, whip the crÅme fraöche into chantilly cream, with the powder gelatin. Add the sugar and the vanilla sugar. Cover the cake with the whipped cream, use a wet knife to smooth the surface. Use the raspberries set aside to decorate. Keep refrigerated until ready to serve.
