Spray the sugar in the thermomix glass very dry, program. 10 seconds / Speed 10.
Spread 80 grams of sugar and reserve.
The other 50 grams of sugar, leave them in the thermomix glass and mix with the almonds powder, program. 3 seconds / Speed 6.
Reserve this mixture in a separate container. Reserve
Subsequently, in the clean and dry thermomix glass, place the butterfly and pour the egg whites, program. 4 minutes / Speed 3.
After beating the egg whites, pour them over the mixture of icing sugar and almonds powder and mix with the spatula slowly but that is well integrated.
Then, pour this mixture into a cake pan and spread it over the entire surface. Bake for 20 minutes at 180 ° C. While the base is baking, place the gelatin sheets in a bowl of cold water to hydrate for a few minutes.
Then, again in the thermomix glass (previously washed and dried) pour 50 grams of canned lychees together with the lemon zest, program. 3 minutes / Temperature 60 ° / Speed 1.
When you finish these first 3 minutes, add the jelly and mix, program. 10 seconds / Speed 4.
To continue, pour the icing sugar that was reserved with the rest of canned lychees, program. 30 seconds / Speed 9.
Reserve this mixture in a bowl for a few minutes.
Again in the clean and dry thermomix glass, place the butterfly pour the egg whites to beat as meringue, program. 4 minutes / Speed 4.
Pour the egg whites into a clean dry container and reserve.
Again, in the thermomix glass add the whipping cream, program. 4 minutes / Speed 4.
Mix the three mixtures very gently with the spatula, the whipped whites about to meringue with the cream together with the lychee jelly.
Now it's time to assemble. When the cake base is ready, remove it from the oven and let it cool.
Once the cake base has cooled, pour the cream mixture, spread over the entire cake surface, decorate with the raspberries all over the surface and refrigerate for at least 2 hours.