For the Genoise

Preheat your oven to 350.

Combine the eggs, almond meal and powdered sugar in the bowl of a stand mixer.

Beat until doubled in sized and lightened in color.

Transfer the mixture to another mixing bowl. Sift the AP flour and salt onto the surface of the mixture, and gently fold it in.

Clean your mixing bowl well and add in your egg whites.

Beat until tracks begin to form and add your granulated sugar in in a steady stream. Whip until stiff peaks form.

Gently fold in your whites, you don’t want to beat too much air out of the mixture.

Line a quarter sheet pan with parchment and pour your batter in.

Bake for 10-15 minutes or until the top spring backs and a toothpick comes out cleanly.

Let cool. If you’re using a cake ring, punch your cool cake out to fit inside.

For the Mousse

Combine your raspberry puree, lychee puree and sugar in a medium sized saucepan.

Bloom the gelatin in cold water.

When the gelatin is soft, gently heat your fruit mixture until it begins to simmer.

Add the gelatin to your warm mixture and whisk well to dissolve.

Let the mixture cool.

When it is cool and beginning to thicken, whip your cream until medium peaks form.

Add your fruit mixture and whip to combine.

Pour your mousse onto your genoise and transfer to the freezer.

Let freeze solid preferably overnight.

For the Mirror Glaze

Add the white chelate to a medium sized bowl.

Bloom your gelatin in cold water.

In a medium sized saucepan add your water, sugar, condensed milk and salt.

Bring to a boil.

Add in your bloomed gelatin and whisk well to combine.

Pour the hot mixture over the white chocolate and let stand for a minute. Whisk well until all of the chocolate is melted and combined.

Let your glaze cool. It should be room temperature but not set. If it is too hot it will melt your mousse.

Remove your cake from the freezer and unmold. Place your cake on a rack or an upside bowl set on a sheet pan. Pour the glaze in a continuous motion all over the cake so that all surfaces are covered.

Let your cake temper in the fridge for a few hours or served immediately as an ice cream cake!