Whip the egg whites together with the sugar. When the meringue is ready, add the egg yolks and mix without overworking. Mix the ground almonds and flour. Add to the batter while stirring gently so that the mixture does not run down. Squaring plates of 60 X 40 at 900gr. Bake at 220º C.

Heat the raspberry puree until boiling, add the previously hydrated gelatine leaves. Strain the mixture through a sieve and pour the hot milk over the white chocolate couverture, emulsifying the mixture. Finally add Quescrem culinary yogurt. Store in the refrigerator for at least 12 hours before use.

Heat the milk and add the previously hydrated gelatine leaves. Add the gelatin. Soften the Quescrem Culinary Yogurt with a spatula and mix with the gelatin. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Finally add the lightly whipped cream. Blend leaving a homogeneous mixture. Use immediately. Line a ring 4 cm high and 18 cm in diameter with acetate ribbon. Place a disk of almond sponge cake soaked in syrup on the bottom. Fill with a small layer of Quescrem Culinary Yogurt mousse. Add a disk of almond sponge cake, cover and then place on top a disk of creamy Quescrem and raspberry Culinary Yogurt, which we will have prepared and frozen. Finish filling with Yogurt Culinary Quescrem mousse and freeze. Remove the mold and acetate ribbon and glaze with red white chocolate icing.