Chocolate and Almond Shortbread Crust

1/4 cup butter, chilled & cubed

1/2 cup almond flour + 2 tablespoons cocoa

2 tablespoons brown sugar, packed

1/3 cup all purpose flour

1/2 teaspoon salt

1 teaspoon water

Almond Shortbread

1/4 cup butter, chilled & cubed

1/2 cup almond flour

2 tablespoons brown sugar, packed

1/3 cup all purpose flour + 2 tablespoons

1/2 teaspoon salt

1 teaspoon water

Chocolate Sponge Cake

8 eggs, separated and room temperature

1 cup granulated sugar, (divided 3/4 cup + 1/4 cup)

1 teaspoon vanilla

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Red Raspberry Jam for Filling

8 tablespoons, melted

Whipped Cream & Raspberry Filling

2–1/2 cups heavy whipping cream, chilled

1/2 cup confectioners sugar

1 teaspoon vanilla

1 pint fresh raspberries, rinsed and drained, reserve 10-12 for garnish

Whipped Cream Frosting

4 cups heavy whipping cream

2 boxes white chocolate instant pudding and pie mix-or cheesecake flavor

1/3 cup confectioners sugar

Garnish:  1/4 cup sliced almonds, toasted, 10-12 fresh raspberries