For the financier cake: Preheat your oven to 350°F (180°C). In a bowl, whisk the yogurt with the powdered sugar. Add the oil, gluten-free flour, almond flour, salt, and baking powder. Mix until the batter is smooth. Grease and flour your baking frame, pour in the batter, arrange the raspberries on top, and bake for 20 minutes. The cake should be golden brown.

For the jelly insert: Soak the gelatin in cold water to soften. Puree the raspberries, then heat the puree with the sugar. Remove from heat, add the squeezed gelatin, pour into a frame slightly smaller than the one you'll use for the whole dessert, and freeze until firm.

For the bavarois: Soak the gelatin in cold water to soften. Puree the raspberries. Heat the raspberry puree with the sugar, then remove from heat and stir in the squeezed gelatin. Let cool. Meanwhile, whip the almond cream until it forms soft peaks (this may take a bit longer with plant-based creams). Gently fold the whipped cream into the cooled raspberry puree using a spatula.

To assemble: Line your frame with acetate, then place the financier cake at the bottom. Pour in half of the mousse. Remove the jelly insert from the freezer and place it on top, then cover with the remaining mousse, smoothing the top. Freeze overnight.

The next day, make the glaze: Soak the gelatin in cold water to soften. Puree the raspberries. Heat the puree with the sugar, then remove from heat and stir in the squeezed gelatin. Let cool slightly (to about 95–105°F/35–40°C). Remove the dessert from the freezer, unmold it, and pour the glaze evenly over the top. Refrigerate for 2 hours before serving.