Preheat your oven to 350°F (180°C).

Beat the egg whites until stiff peaks form, gradually adding the sugar. Gently fold in the 2 egg yolks. Add the almond flour, cornstarch, and almond extract. Mix with a spatula until smooth. Line the bottom of a 8-inch (20 cm) cake pan with parchment paper. Pour in the batter and bake for 20 minutes. Do not remove the cake from the pan after baking.

Soak the gelatin sheets in a bowl of cold water. Heat 1/4 cup (50 grams) of raspberry purée with the sugar, then remove from heat and stir in the drained gelatin. Let cool. Whisk the mascarpone until smooth, add the cold heavy cream, and whip until stiff peaks form. Gradually fold in all the raspberry purée mixture.

Line your springform pan or cake ring with acetate or parchment.

Pour the mousse over the cake base.

Chill in the refrigerator for at least 4 hours.

Remove from the pan and decorate with raspberries.