Whip eggs, icing sugar, and almond flour together. Gently fold in the all-purpose flour and melted butter.

In another bowl, whip the egg whites with sugar until soft peaks form, then fold this into the almond mixture.

Spread the batter onto a baking tray and bake at 180°C for 10–12 minutes.

In a saucepan, combine raspberry purée with sugar and pectin. Heat until it boils for one minute, then pour this into a mold to freeze until set.

Melt the milk chocolate and mix it with praline paste and feuilletine. Spread a thin layer over the baked sponge and chill to set.

Make an anglaise by heating the milk, egg yolks, sugar, and seeds from a vanilla bean until it reaches 82°C.

Combine with gelatin and let it cool to about 30°C before folding in whipped cream.

Pour the hot cream over the white chocolate and vanilla. Mix well, then add cold cream and chill overnight.

Whip this mixture before using it as a topping.

Melt the ruby chocolate and mix it with the glaze base and crushed nuts, ensuring it’s at the perfect temperature of 32–34°C for glazing.

Line your mold with fluffy vanilla mousse, gently add the frozen raspberry confit, top with more mousse, and then place the sponge with the crunchy base.

Freeze thoroughly before glazing with the vibrant ruby glaze and finishing with a swirl of the whipped ganache.