Almond sponge cake:
1 Work together the ground almonds with 100g (3.5 oz) of caster sugar, the egg and the yolks for 2 to 3 minutes.
2 Whip the egg whites until firm and make a meringue with the remaining 50g (1.75 oz) of caster sugar.
3 Fold in the starch into the first mixture, as well as the melted butter and firm egg whites.
4 Pour onto a 30x40 baking sheet with parchment paper, level and bake at 180°C (355°F) for approximately 10 minutes.
After baking, turn out onto a rack.
Raspberry compote:
5 Soak the gelatin in cold water to soften.
6 In a saucepan, cook the raspberries with the caster sugar and lemon juice.
7 After 4 to 5 minutes of cooking, incorporate the well-drained gelatin into the raspberry compote.
Mix well then allow to cool.
Bourbon vanilla white chocolate creamy filling:
8 In a saucepan pour the milk with the split vanilla pods and scrape them, then let infuse.
9 Soak the gelatin sheets in water.
10 In a bowl, whiten the egg yolks with the caster sugar,
add the cornstarch, mix well.
11 When the milk is boiling, remove the vanilla pods, then make a pastry cream.
12 Incorporate the well-drained gelatin, mix then pour over the white chocolate,
mix until completely melted.
13 Allow to cool, then gently fold in the whipped cream.
Reserve in the cold.
Mirror glaze (white)
14 Soak the gelatin in cold water to soften.
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