Mix sugar and pectin NH together. Place raspberry puree and raspberry IQF in a pan and heat up to 40 ̊C, then add the mixture of sugar and pectin NH, little by little, stirring constanitly using a whisk. Bring to boil, then remove from the heat and add the rehydrated gelatine and lemon juice. Pour 140g into 20cmx20cm mould let it set in the freezer.
Mix icing sugar, almond powder, egg and egg yolk using paddle until it become s smooth texture. Whip egg white with sugar until it become nice and soft peaks meringue. Fold the meringue with the previous mix- ture, then add the cake flour and mix well. Pipe the mixture on a baking tray with parchment paper at 60cmx40cm. Bake 180 ̊C for approximately 12 minutes.
Place the sponge cake at the 20cmx20cm mould, then brush the raspberry syrup on sponge cake, and pour raspberry compote on top. Repeat this three times for the remaining sponge cake layers, then pour 160g vanilla whipped ganache on top let it set in freezer. Piping rasp- berry whipped ganache on top.
