Almond Bavarian Cream
Soak the gelatin in cold water for more than 15 minutes.
Slightly beat the egg yolks with sugar and avoid making bubbles.
Pour the milk into the eggs and cook up to 82°C (179.6°F).
Add the squeezed gelatin and mix well until all is dissolved after filtered with a colander and let it cool.
In the meantime, whip the cream and incorporate it gently into the compost that it was cooled to 30°C (86°F).
Add almond extract and chopped almonds, mix until all is amalgamated well.
Vanilla Bavarian Cream
The procedure is the same as the Almonds Bavarese Cream but substitute the almonds with, obviously, scraped vanilla pod.
Combine honey graham crumbs with sugar and butter, press onto the bottom of 24cm (9 inches) springform pan, and store in the fridge.
Place the frozen berries in a saucepan.
And let them cook until they release their juice and then stir from time to time.
Use a Hand Blender until you get a smooth cream and filter.
Sprinkle gelatin over cold lemon juice and let it sit still for 5minutes, dissolve in a pan at low flame.
Put the dissolved gelatin into the filtered berries cream and stir until it is incorporated.
Put the Almond Bavarian Cream over the crust and place inside the freezer for at least 2 hrs.
Then spread the Vanilla Bavarian Cream over the frozen AlmondBavarian Cream and replace inside the freeze for others 2hrs.
Frost the cake with the berries cream and store it in the fridge until becomes jelly.