Once cooled, cover the pastry with the raspberry jam. Mix well in a large bowl: 200g sifted icing sugar 200g caster sugar 350g ground almonds Mix together 2 eggs, 2 egg whites and 2 tsp of almond favouring. Make a well in the dry ingredients and add the egg mixture and mix well. Spread combined mixture evenly all over the raspberry jam to the edges of the pastry. Scatter the flaked almonds evenly across the top of the almond paste mixture. Place on the middle shelf of the oven and bake for 40-45 minutes until the surface is dark golden in colour. Remove and allow to cool.