Step 1: Prepare the Almond Sponge

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. Mix the Eggs and Sugar: In a mixing bowl, whisk together the eggs and sugar until light and fluffy. This should take about 5 minutes, so be patient and let the mixture triple in volume.
3. Add Dry Ingredients: Sift the almond flour, all-purpose flour, and baking powder together. Gradually fold these dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
4. Bake the Sponge: Pour the batter into the prepared pan and smooth the top. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the sponge to cool completely before removing it from the pan.

Step 2: Make the Pistachio Mousse

1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
2. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave, stirring occasionally until smooth.
3. Whisk the Pistachio Paste: In a separate bowl, combine the pistachio paste with the sugar, stirring until smooth.
4. Heat the Cream: In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the bloomed gelatin. Let it cool slightly before adding it to the pistachio mixture.
5. Combine with Chocolate: Once the cream and gelatin mixture is combined with the pistachio paste, fold in the melted white chocolate.
6. Whip the Mousse: Use a hand mixer to whip the pistachio mixture until it thickens and soft peaks form. Set aside in the fridge to chill for about 30 minutes before assembling.

Step 3: Make the Raspberry Gel

1. Prepare the Gelatin: As with the pistachio mousse, sprinkle the gelatin over water and let it bloom.
2. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-10 minutes until the raspberries break down and release their juices.
3. Strain and Add Gelatin: Strain the raspberry mixture through a fine mesh sieve to remove the seeds. Return the juice to the pan and heat it again. Stir in the bloomed gelatin until it dissolves.
4. Cool the Gel: Allow the raspberry gel to cool to room temperature before using it in the entremet.

Step 4: Make the Pistachio Base

1. Combine Ingredients: In a food processor, pulse the crushed pistachios, shortbread biscuits, melted butter, and sugar until the mixture resembles wet sand.
2. Press into Molds: Press the mixture into the bottom of a tart ring or cake pan that you will use to assemble your entremet. Ensure the base is firm and compact. Chill in the fridge for at least 30 minutes.

Step 5: Assemble the Entremet

1. Layer the Mousse: Once the pistachio mousse is thickened, spoon it over the pistachio base in your tart ring. Smooth the top with a spatula.
2. Add the Raspberry Gel: Spoon the cooled raspberry gel over the pistachio mousse, spreading it evenly.
3. Top with the Sponge: Cut the almond sponge into a circle the size of your pan and place it on top of the raspberry gel. Press it down gently to ensure it sticks.
4. Chill the Entremet: Chill the entire entremet in the fridge for at least 3 hours, or overnight for best results.

Step 6: Decorate and Serve

1. Remove the Ring: Once the entremet is fully chilled and set, carefully remove the tart ring or cake pan.
2. Add the Decoration: Top the entremet with fresh raspberries, crushed pistachios, and a touch of edible gold leaf for an elegant finishing touch.
3. Serve: Slice with a sharp knife and serve chilled. This dessert pairs beautifully with a light dessert wine or coffee.