2 tbsp of raspberry jam (If you want to use sugar free you can)
200g firm fresh raspberries
150ml whipping cream (you can use double but it has a higher fat content)
90ml lower fat Fromage Frais
1-2 tsp vanilla bean paste
1 tsp of icing sugar
You will also need two 8 inch sandwich tins greased and lined.
Preheat the oven 180ºC
Whisk together the eggs and sugar in a free standing machine with the whisk attachment or with a hand-whisk until it is light, fluffy and trebled in volume. Fold in the flours with a metal spoon, divide between 2 prepared sandwich tins and bake in a pre-heated oven for 12-14 mins.
Leave to cool completely in the tins standing on wire racks.
Whisk together the cream, fromage frais and vanilla until it holds its shape. Place one of the cooled sponges onto a serving plate, spread with jam, form a ring of raspberries around the edge, fill the middle with 2/3 of the whipped cream. Place the second sponge on the top, cover with the remaining cream and raspberries, dust with icing sugar and serve.