Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together almond flour, all-purpose flour, granulated sugar, eggs, and baking powder until well combined and smooth. Pour the batter into a greased 8-inch springform pan, leveling the surface. Bake for 15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for a few minutes before removing the sides of the springform pan.

In a small saucepan over medium heat, combine fresh raspberries and granulated sugar. Cook for about 5 minutes, stirring gently until the raspberries break down. Use an immersion blender to puree the mixture until smooth. In a separate bowl, bloom gelatin in cold water as per package instructions, then add it to the warm raspberry puree along with heavy cream. Mix until fully incorporated and chill the mousse in the refrigerator for about 20 minutes or until it begins to thicken slightly.

Once the almond sponge has completely cooled, pour the raspberry mousse over the top, spreading it evenly to the edges. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or until the mousse is fully set and firm to the touch.

In a saucepan, heat the remaining raspberries and sugar over medium heat for about 5 minutes, mashing slightly until the raspberries start to release their juices. Strain the mixture through a fine mesh sieve to remove seeds. Return the strained liquid to the heat and add gelatin to it, stirring until fully dissolved. Let the glaze cool for about 10 minutes until it's slightly thick but still pourable.

Once the mousse has set, carefully pour the raspberry glaze over the top of the mousse layer, ensuring it covers evenly. Transfer the cake back to the refrigerator for another hour to allow the glaze to set completely.

After the glaze has set, remove the cake from the springform pan. Decorate the top with fresh raspberries for a delightful presentation. Serve chilled.