Steps

• For the biscuit base: crush the biscuits and incorporate the margarine in small pieces. When everything is well mixed, evenly spread the mixture at the bottom of your dessert ring. Press firmly and bake for 10 minutes at 180°C (350°F).
• For the "pastry cream": Bring the rice milk to a boil with the split and scraped vanilla bean. Mix the sugar and starch in a mixing bowl and pour the boiling milk over it. Whisk well and return the mixture to the saucepan. Bring to a boil while whisking until it thickens. Transfer to a mixing bowl and add the agar-agar while it's still hot.
• Whip the coconut cream with a mixer and add the Chantibio sachets. Continue whipping to thicken the cream (for me, it didn't really thicken, but that's okay).
• Once the rice milk mixture has cooled, add the coconut cream.
• For assembly: Place a small amount of pastry cream on the biscuit base in your ring (1 cm in height), then arrange half of the raspberries (do not defrost!). Cover with cream and layer the other half of the raspberries on top. Cover once again with cream to finish.
• Place your cake in the freezer for a maximum of 2 hours.
• Then unmold the cake using a blowtorch to detach the metal ring. Roll out the almond paste and place it on the still frozen cake. Cover all the sides well, then put it in the fridge for 2 hours to defrost. You can add some decorations if you want, and that's it :D!

NotesIf you're worried about the seasonality of raspberries, know that we used frozen ones, and they worked just fine! For the amount of agar-agar, check your package as it varies from brand to brand (with Kalys it's 2g for 200 mL and with Vahiné it's 2g for 500 mL). Here, you'll need the equivalent for 1.2 L of liquid.