Place all the ingredients for the dough in a blender bowl. Strike. Collect the dough into a ball.
Cover the bottom of a split form with high sides, the size of which is 15x21 cm, with baking paper and line the dough with an even layer, slightly lifting the sides. Prick the dough with a fork and put it in the refrigerator for 30 minutes.
Bake in a preheated 180"C oven for 15 minutes. Unparliamentary. The next layer will be filled with jelly. Since I baked the dough in a cooking frame, I removed the baking paper, carefully moved the frame with the dough (it is very fragile) on a sheet of foil, on top of which I placed the food wrap and then pressed everything very tightly to the side of the frame. This is necessary so that the jelly does not leak out when filling into the mold. Dilute the jelly powder 400 g in 500 g of hot water. Cool by stirring occasionally.
Line the frozen one!!! raspberry. This is necessary in order for the jelly to quickly set.
Instead of raspberries, you can use strawberries, strawberries or cherries, but they must be frozen!
And pour the pre-prepared, cooled and beginning to thicken jelly. Do not be surprised That for this weight of jelly powder we use only 500 ml of water instead of 1 liter, it needs less, because we need a more stable and solid layer, because we also add berries, and then frozen raspberries give juice.
And another IMPORTANT observation - that the layers of cream and meringue do not slide off the jelly, it must be slightly sticky!!! I have it frozen almost immediately thanks to frozen raspberries. So a tip-prepare the CREAM before you pour the jelly!!!
Put the mascarpone, cream, vanilla and powder in a whipping container. Whip.
Apply the cream evenly over the jelly and send it to the refrigerator.
Whisk the whites into a stable foam and without stopping whipping gradually introduce the sugar, and whisk until it completely dissolves. Add the starch and beat again. Line a 15x21 meringue on a sheet of baking paper and sprinkle almonds on top. Bake in a preheated 100"C oven with the door slightly ajar for 45 minutes. If necessary, you can increase or decrease the baking time. Focus on your oven. The finished meringue should be crispy and baked, even slightly cracked. Cool the meringue. And put it on top of the cream.
Put in the refrigerator for at least 2 hours, or better at night, it will be easier to cut into portions.
Decorate the cake with raspberries and a sprig of mint. Mmmm ... it's delicious! Indeed-a CLOUD!