• Preheat the oven to 375 degrees Fahrenheit. Line two large baking tray with parchment paper and lightly grease.

The Jaconde (Sponge)

• Whisk together almond flour, eggs, and ¾ Cup sugar.
• In a separate bowl, whisk the eggs whites until foamy. Slowly add in the remaining sugar (¼ cup) until a stiff meringue is formed.
• Fold the into the almond mixture over multiple batches. Add in the All-Purpose Flour and fold it in until everything is incorporated. Add in the melted butter and, again, gently fold.
• Divide the mixture into two bowls (for the two different flavors).
• In one bowl, add green food colors, pistachio paste, and almond extract
• In the other bowl, add lemon zest.
• Pour each mixture into a prepared baking tray and level out.
• Bake the sponges for 13 to 15 minutes or until firm and springy to the touch

French Buttercream

• Whisk the egg yolks until pales and fluffy.
• In a medium pan, combine sugar and ¼ Cup water. Heat on low until sugar is dissolved and then turn the heat up to medium until the mixture reaches 240 degrees Fahrenheit. Remove from heat and let cool until warm.
• While whisking constantly, slowly add the sugar mixture into the eggs. Whisk until the mixture is fully combined and cool.
• Add butter in chunks until the mixture had become thick and creamy.
• Divide the Buttercream into two bowls with¾ in one bowl and ¼ in the other.
• In the bowl with ¾ Buttercream, add in vanilla extract.
• In the bowl with ¼ Buttercream, whisk in raspberries until they are broken up but not mushy.

Layering

• Cut each cake into two squares, the size of the cake tin.
• For the layering, place a layer of lemon jaconde sponge, a layer of vanilla buttercream, a layer of pistachio jaconde sponge, a layer of raspberry buttercream, a layer of pistachio jaconde sponge, a layer of vanilla buttercream, and a layer of lemon jaconde sponge.
• Melt ¼ cup chocolate and spread a thin layer of chocolate across the top of the lemon jaconde sponge. Allow to cool to room temperature and then place in the fridge to set.

Decorations

• Temper the remaining dark chocolate (see lessons for more details on tempering) and spread a thin layer across a sheet of acetate.
• Allow to cool slightly and score into triangles. Curl the acetate and place into a setting to keep the triangles in a curled shape. Allow to cool completely at room temperature. (This can be done in the fridge if you are rushed for time).
• Demold cake from the tin and cut into 9 even, square mini cakes.
• Pipe a ribbon of buttercream across the top of each mini cake.
• Decorate each cake with one chocolate triangle, one raspberry , and a sprinkle of freeze-dried raspberry (or strawberry)crumbs.
• Enjoy!!