• Separate egg whites from egg yolks. Using a stand up mixer, whisk the egg whites on medium speed until they are foamy. Add sugar and beat it on a high speed to obtain stiff peaks.
  
• Sift flour (regular), almond flour and powdered sugar, gently fold it into the egg whites, do not overmix as you want to retain as much fluffiness as possible.
  
• Preheat oven to 350F. Line a baking sheet (size 13 X 18) with parchment paper. Place batter on a baking sheet, bake it for 15 minutes. Using a toothpick, check to see if it's completely baked.
  

Raspberry Jelly

• Place two bags of gelatin in a bowl with 1/4 cup of cold water, set it aside. Using a saucepan, bring raspberries and sugar to a simmer, set it over medium low heat. Cook until the raspberries are thawed. Use a fork to purée the raspberries. Add gelatin to the raspberries, stir to dissolve. 
  
• Spread it over a lined baking sheet (13"x18"). Set aside to harden.
  

Vanilla Cream

• In a separate bowl place two bags of gelatin and 1/4 cup of cold water, set aside.
  
• In a saucepan whisk sugar together with egg yolks. Whisk in milk and vanilla extract. Place it on a stove top and cook it in a very low heat. If you turn up the heat, be sure to mix nonstop or the egg yolks will cook and separate. 
  
• Continue cooking on low heat until the cream will attain a texture of condensed milk. Stir in gelatin, set aside for the cream to adjust to a room temperature.
  
• Using a stand up mixer, whip the heavy cream to soft peaks and fold into the cooled cream base. Use immediately.
  

Layering Cake

• Place raspberry layer on top of an almond layer. With the help of a knife, remove all parchment paper or a baking mat from the raspberry layer. Cut the cake into three even sections.
  
• Place a third of the cream on one of the layers. Repeat with the two remaining layers. 
  
• Decorate using fresh fruit on top. Refrigerate before serving.