Add the sugar to soft butter and mix. Sieve and add the flour, the almond flour and the cinnamon.  Lay a thin layer in the 3 baking frames (16 cm diameter) and cool. Bake it at 170°C for 15 minutes.

Mix the flour, the cocoa powder, the 75 g of sugar and the almond flour, then add the mixture to the egg whites (whipped with the rest of the sugar) and gently mix.  At the end, add the melted butter. Pour the dough into the 6 baking frames (14 cm diameter) and bake at 180°C for 12 minutes.

Heat the cream, then add the yolks with the sugar and heat the mixture to 82°C. Sieve, add the gelatine and the vanilla paste. Once cooled to 35°C, add the whipped cream. Pour onto the 3 sponge cakes in the 14cm baking frames, arrange the raspberries and freeze.

Make a syrup from the sugar, water and glucose (boil to 118°C). Add the syrup to the eggs while whisking. Once cooled to about 40°C, add the melted chocolate. Finally, gently blend with the whipped cream. 

Coat the frozen cake with Shine Coating – BARIMA ARTISANAL (code 2373) and finish with chocolate decorations Tagliatelle Marble – BARBARA DECOR (code 335801).