Raspberry and lychee opera

Whisk the eggs with the ground almonds and sugar.
Fold in the flour using a spatula.
Whisk the egg whites until stiff and fold in the sugar.
Using a spatula, gently fold the egg whites into the first mix, followed by the melted butter.
Roll out the sponge on a baking tray plus half a baking tray lined with baking parchment.
Bake at 180°C for 12 to 15 minutes.
Remove from the oven onto a wire rack and leave to cool.
Using the frame, cut out 3 squares of sponge and set aside for assembly.

Heat the raspberry puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the raspberry puree and cook at 103°C, whisking continuously.
Use straightaway.

Heat the lychee puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the lychee puree and cook at 103°C, whisking continuously.
Add the gelatin mass at the end of cooking.
Pour into a mould or keep in a cool place.

Heat the lychee puree in a pan.
Blanch the egg yolks and sugar.
Mix the heated lychee puree with the blanched eggs, return to the pan and cook gently until boiling, whisking continuously.
Add the gelatin mass.
Remove to a container and cool to 40°C.
Then blend in the butter in small pieces using a hand blender.
Pour into a mould or keep in a cool place.

Heat the raspberry puree in a pan.
Blanch the egg yolks and sugar.
Mix the heated raspberry puree with the blanched eggs, return to the pan and cook gently until boiling, whisking continuously.
Add the gelatin mass.
Remove to a container and cool to 40°C.
Then blend in the butter in small pieces using a hand blender.
Pour into a mould or keep in a cool place.

Bring all the ingredients to the boil in a pan.
Set aside in the fridge to soak.

Heat the raspberry puree with the glaze in a pan, using a whisk. Use straightaway.