1. Make the sponge

1. Preheat oven to 350°F (175°C).

2. Whisk eggs and sugar until pale and fluffy.

3. Gently fold in almond flour and flour.

4. Stir in melted butter.

5. Spread onto a lined baking sheet and bake 10–12 minutes until lightly golden.

6. Cut into a round disc slightly smaller than your mousse ring.

2. Make the raspberry jelly insert

1. Cook raspberries, sugar, and lemon juice until juicy.

2. Strain to remove seeds.

3. Stir in bloomed gelatin until dissolved.

4. Pour into a small round mold (smaller than sponge size) and freeze until firm.

3. Make the mousse

1. Warm raspberry purée, yuzu juice, and sugar until dissolved.

2. Add bloomed gelatin and cool slightly.

3. Fold into whipped cream gently until smooth.

4. Assemble the cake (in a ring or silicone mold)

1. Pour half the mousse into the mold.

2. Place frozen raspberry jelly insert in the center, press down slightly.

3. Cover with remaining mousse.

4. Place sponge disc on top (this will be the base).

5. Freeze overnight until solid.

5. Make the mirror glaze

1. Heat sugar, glucose, and water to 217°F (103°C).

2. Remove from heat, stir in condensed milk.

3. Add white chocolate and stir until smooth.

4. Stir in bloomed gelatin until dissolved.

5. Add food coloring and yuzu juice if using.

6. Blend with immersion blender (avoid air bubbles). Cool to 95°F (35°C) before glazing.

6. Glaze the cake

1. Unmold the frozen mousse cake and set on a wire rack over a tray.

2. Pour mirror glaze evenly over the frozen cake, letting excess drip off.

3. Smooth edges if needed.

4. Transfer carefully to a cake board and chill to set.