In a bowl, add sifted plain flour and butter. Mix until the mixture resembles a crumble. Add icing sugar, yolks, vanilla extract and baking powder, then knead very gently until the ingredients are combined and almost smooth. Form it flat, wrap it in cling film and place it in the fridge for 60 minutes.

Prepare a rectangular baking tin measuring 23 x 33 cm. Grease with butter and cover with baking paper.

After removing it from the refrigerator, roll out the pastry and place it in a baking tin. Prick with a fork in several places and put it again in the fridge for about 30 minutes.

Bake at 190 – 200ºC for 15 – 20 minutes or less, until golden. Remove from the oven and cool it down.

Dissolve three raspberry jelly packets in 1 litre of boiling water. Cool, mix with raspberries. Let the jelly sit slightly in the fridge. Put the jelly on the shortcrust pastry, align and cool in the refrigerator.

Place all ingredients for the vanilla cream in the bowl of the mixer and whip until stiff.

Whisk egg whites with a mixer until they form stiff peaks, then whisk in caster sugar, 1 Tbsp at a time, gradually, until the sugar is mixed correctly and the meringue looks glossy. Finally, add the potato starch and whisk.

Prepare a rectangular baking tin measuring 23 x 33 cm and turn it upside down. Grease with butter, cover with baking paper and spread it evenly. Sprinkle with almond flakes.

Bake at 140°C for about 1 hour, then turn off the oven and let the meringue cool completely inside the oven.

Remove the cake from the refrigerator, spread the vanilla cream on the jelly, and align it. Put the cooled meringue layer on the top. Cool for 2 hours in the fridge. Cut and serve.