For the cream, soak the gelatin in 1/3 cup (80 ml) of cold water. Beat the egg yolks with half the sugar until you get a fluffy cream and stir it up with heated milk. To the thickened mixture, add the soaked gelatin. Stir well and add vanilla. Allow the custard to cool slightly and begin to gel. Then mix it with the beaten cream and beaten egg whites to a stiff snow with the rest of the sugar. A small portion of cream is allocated for the butter cream.
For the layers, beat the egg yolks with sugar and 7 tablespoons of water. Add sifted flour, baking powder and vanilla. Whip the egg whites separately with a pinch of salt and gently mix them into the yolks. Bake the sponge cake in the pan, covered with baking paper. Bake in a moderate oven until ready. Then leave to cool and cut it into 2.
In an appropriate tray, place the first layer and optionally, lightly sprinkle it with sugar syrup. Top with half the cream, distribute eclairs and between them, some raspberries. Add more cream and place the second layer on. Brush it with the remaining cream.
For the butter cream, beat the soft butter with the powdered sugar, and finally add a little whipped cream. Use an icing piping syringe to spray out butter cream all along the edges of the cake.
Soak the jelly in a little water to swell and then dissolve it in the heated raspberry juice. Once the juice is completely cool and starts to gel gently, carefully pour it over the cake, on which we have pre-arranged raspberries.
Put the cake in the refrigerator for 6 hours (at least) before serving. Optionally, you can decorate the éclair cake with raspberries with slightly toasted almonds.