Name: Raspberry and Vanilla Mousse Cake with Jaconde Sponge and Lemon by Aoife Noonan
Total time: 60 min
Yield: 12
Ingredients: 75g ground almonds; 75g icing sugar; 20g plain flour; 2 eggs; 15g butter; 15g caster sugar; 2 egg whites; 3 gelatine leaves; 110ml milk; 110ml cream; 1 vanilla pod; 3 egg yolks; 30g caster sugar; 250ml Creme Anglaise (above); 250ml Cream; Zest of 1 Lemon; 125g Raspberries; Edible Flowers (optional)

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