Combine the flour, baking powder, ground almonds, 70 g of sugar, and butter in a bowl to form a shortcrust pastry.

Press the dough into a springform pan lined with baking paper and bake at 170°C for approximately 10 minutes or until golden brown.

Whip the egg whites with 2 tablespoons of hot water and 100 g of sugar until frothy and soft peaks form.

Gently fold in the egg yolks and 100 g of flour until well combined.

Pour the mixture into another lined springform and bake at 175°C for about 15 minutes.

Once the sponge has cooled, whip the cream and spread approximately a quarter onto the almond base.

Place the sponge cake on top and evenly distribute the 300 g of blueberries.

Mix yogurt with lemon juice and adjust sweetness with sugar.

Soak the 6 sheets of white gelatin in water, heat until it dissolves, and allow to cool slightly before folding it into the yogurt mixture.

Pour the yogurt mixture over the blueberries and allow the cake to set.

Cook 100 g of blueberries with 2 tablespoons of sugar and add a quarter liter of liquid.

Thicken this with 3 sheets of red gelatin and allow it to cool before pouring over the cake.