This cake is built using the Silikomart bubble crown silicone kit - 6.88" diameter.
For this cake you would need some sugar dough, and genoise or lemon cake and neutral glaze. Chocolate spray and neutral glaze can be purchased online.
Heat up raspberries along with water and lemon juice and puree. Combine sugar and agar and add it to the puree. Bring to a boil a cook for 2 minutes stirring every so often. Let cool over a bath of ice water. Once completely set, smooth out with an immersion blender. Fill the silicone insert and freeze.
Infuse hot heavy cream with vanilla for about 20 mins. Meanwhile, soak gelatin in cold water to soften and drain. Give a quick boil the the vanilla infused cream and pour in the white chocolate. Mix well, add gelatin and remaining but chilled heavy cream. Refrigerate ganache montée overnight prior to whip.
Whip chilled ganache montée to soft peaks. Fill the silicone bottom cake half way full. Insert the sponge disk and cover it with more mousse (almost to the top). Then enclose the cake with the baked crust (cut frozen pastry sheet into a wheel according to the dimension of the mold prior to bake). Freeze cake overnight before un-molding. Fill the bubble top silicone mold half way full, tap over the counter making sure no air pockets are left behind. Place the frozen raspberry wheel insert and cover with more mousse. Smooth out with an offset spatula and freeze. Demold cake the day you want to finish it.
Get everything in order before spraying frozen cake and do it outside whenever possible. Warm up chocolate spray to ≈95ºF/35ºC. Spray bottom cake and place onto a serving plater and keep frozen until assemblage.
Warm up neutral glaze to ≈100ºF/40ºC. Place frozen bubble top onto a cooling rack and tray lined with plastic warp. Glaze cake and place it on its chocolate sprayed base. Let cake thaw for a few hours in the refrigerator and garnish with a few raspberries and crushed pistachios. Enjoy!