Preparation
Preheat the oven to 2000C. Sift the almond flour and baking powder into a bowl.
Add the lemon zest and juice. Add the egg yolks and 100g of raspberry jam and mix with a whisk.
Separately, beat the egg whites until stiff and fold into the previous mixture to make a homogeneous mixture.
Pour the cake batter into a removable, non-stick birthday cake tin (if it's not non-stick, grease it with olive oil).
Add the raspberries and bake for about 25 minutes. When cooked, remove the cake from the oven and leave to cool (do not unmold).
Hydrate the gelatine leaves in cold water. Drain them and add 2 tablespoons of boiling water to dissolve them.
Put the yogurt in a bowl and add the gelatine. Add 80g of raspberry jam and mix all the ingredients together.
When the cake is cold, pour the yoghurt mixture over it and refrigerate until it is solid and firm, for about 12 hours.
Unmould and decorate with the remaining raspberry jam (suggestion: add a little hot water to the jam and mix until you get a cream with a uniform texture), lemon zest and fresh raspberries.
Tips
When decorating, add a little hot water to the jam and mix until you get a cream with a uniform texture. If you prefer, use lime or orange zest instead. A slice of this cake (about 120 g) contains 177.9 kcal, less 279.3 kcal, 1.1 g of protein, 12.1 g of fat and 43.5 g of carbohydrates than a slice of brigadeiro cake.
