Separate the eggs, saving the whites for later. Using a wooden spoon, beat together the yolks with the cold butter in a bowl, until well combined. Add the flour, half the icing sugar, vanilla extract and baking powder. Stir well to combine, then use your hands to form into a flat disc and wrap with cling film. Chill for 30 mins or up to 1 hour.

Heat the oven to 180C/160C fan/gas 3. Once the dough has chilled, roll out to fit a 21cm x 33 cm square spring form tin. Prick all over with a fork and bake for 20 mins, or until golden brown. Set aside to cool completely.

Meanwhile, make the jelly according to the pack instructions, and leave to cool slightly. Add the raspberries, then pour over the cooled base. Chill to set for at least 6 hrs, or overnight, if possible.

Next, using an electric beater, whip the double cream until it creates medium peaks, then add the mascarpone and whip to combine. Mix the gelatine with 1 tbsp of hot water, stirring to ensure it's fully dissolved. Add the gelatine to the cream mixture and stir well to combine. Pour over the jelly layer and leave to set for 2-4 hours.

Heat the oven to 130C/100C fan/gas 1. While the cream sets, whisk the egg whites with a pinch of salt until they reach stiff peaks. Add 1 tbsp of sugar at a time, whisking between each addition, until the mixture returns to stiff peaks. Finally, add the cornflour and whisk to combine. Spread it on a baking parchment lined 21cm x 33cm baking tray and sprinkle with the flaked almonds. Bake for 1 hr, or until it lifts off the baking parchment easily. Once baked, leave to cool completely, then place gently on top of the chilled cake. Remove from the cake from the tin, then slice and serve. This recipe has been provided by Moje Gotowanie and not been re-tested by us.