Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12 cm square to fit your pastry frame.
Place the cookie in the bottom of your pastry frame.
Red fruit compote ✔Diced strawberries ✔Raspberries ✔20g powdered sugar ✔4g NH pectin ✔2g gelatin
Place the diced strawberries and raspberries in a saucepan. Cook over low heat, stirring regularly, for 15 to 20 minutes. If necessary, add a little water during cooking. Add the pectin/sugar mixture and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatin leaf, previously softened in a bowl of cold water. Blend if necessary if you don’t want any lumps. Pour around 100-110g of compote onto the almond cookie (previously soaked with a syrup brush (water+ sugar+ alcohol)). Place in the freezer for at least 10 minutes. Store remaining compote at room temperature.
Place the gelatine leaves in a bowl of cold water. In a saucepan, gently heat the 100g liquid cream with the nougat caramel pieces until completely melted.
Remove from heat and add the drained gelatin and honey. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 40°C and stir gently. Beat the egg whites until stiff with an electric mixer and fold in. Pour approximately 100g of nougat mousse over the compote. Add unsalted pistachios and almond pieces. Place in the freezer for at least 10 minutes. Keep remaining mousse at room temperature, otherwise gelatin will set.
Pour in 100-110g of red fruit compote and return to the freezer.
Finish with the remaining nougat mousse. Add a few more pistachios and almond pieces. Place in the freezer overnight.
Pour strawberry jelly over your still-frozen cake. Chill until the jelly sets. Serve whole or cut into individual slices.