Preheat the oven to 350°F (175°C). Grease an 8-inch round baking pan and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. With the mixer on low, add the egg whites, one at a time, mixing until incorporated. Add the vanilla extract and mix well.

In a medium bowl, whisk together the flour, baking powder, and salt. On low speed, slowly add the dry ingredients to the bowl of wet ingredients, alternating with milk. Mix between additions until the flour and milk are fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.

Pour the batter into the prepared baking pan and bake for 30 to 40 minutes, or until a cake taster inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In a small bowl, bloom the gelatin by sprinkling it over ¼ cup of cold water. Let sit until the water is absorbed. No need to stir.

In a food processor or blender, puree the raspberries until smooth. Strain into a bowl through a fine-mesh strainer. Use a rubber spatula to get all the juice out. Compost or discard the seeds.

In a small saucepan over medium heat, combine the milk and raspberry juice. Heat until just simmering. While heating, whisk together the egg yolks and sugar in a separate bowl.

Temper the warm raspberry mixture into the egg yolks. Add a small amount of the warm liquid to the egg yolk mixture, whisking constantly. Add a little more at a time, continuously whisking. When all the raspberry mixture is incorporated into the egg yolks, pour it back into the saucepan.

Reduce heat to medium-low, and return saucepan to the heat. Whisk slowly until you feel the mixture start to thicken. Stir in the vanilla extract and remove from heat. Transfer the custard to a bowl.

Pour in the bloomed gelatin (it should have absorbed all the water by now) and stir until smooth. Cover the bowl with plastic wrap and refrigerate for no more than 1 hour, while you make the rose syrup and whip the cream.

Meanwhile, bring a ½ cup (120 ml) of water to boil in a small saucepan. Add the sugar and stir until dissolved.

Add the rosewater and reduce heat to low. Cover the saucepan and simmer for 15 minutes.

Remove from heat and transfer to a jar or bowl. Let syrup cool at room temperature until ready to use. (Leftovers can be stored in the refrigerator)

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form.

Fold the cream into the raspberry bavarois until incorporated. If the bavarois is already solidly set, transfer it to the bowl of the stand mixer and turn the whisk on low speed to break it up. Then fold in the cream slowly. Mix until the color is even, and no white spots remain.

The bavarois should be thick and fluffy. Return it to the fridge while completing the next step.

Torte your cake using a serrated knife to slice it into 2-3 layers. No need to level the top of the cake. The rounded top of the cake can be used in this recipe.

Carefully place one flat layer of cake into the bottom of the springform pan. Sprinkle the sponge with 2-3 tablespoons of rose syrup.

Dip the flat side of each ladyfinger into the rose syrup, and stand it up on the inside of the pan, cut side down and syrup-soaked side facing inwards. Wedge the ladyfingers between the cake and the side of the pan for stability. Continue until the entire perimeter is lined with ladyfingers.

Remove the bavarois from the refrigerator and spoon half of the filling on top of the first layer of cake. Spread out with a spatula.

Repeat layering cake, sprinkling with rose syrup, and spreading with raspberry bavarois until the final rounded layer of cake goes on top. Refrigerate overnight or at least 2 hours to set.

To serve, remove the ribbon, slice with a sharp knife, and enjoy! Drizzle with leftover rose syrup if preferred.