To make the cakes, preheat the oven to gas 4, 180°C, fan 160°C. Grease and base-line 2x20cm (8in) round, deep, loose-based or springform cake tins. Beat the egg whites to soft peaks then gradually add the sugar, beating until the mixture is thick and shiny. Fold in the ground almonds and flour. Divide the mixture between the tins and level the surface. Bake on the centre shelf of the oven for 20 minutes or until set and starting to brown. Leave in the tins for 10 minutes then turn out onto a wire rack until completely cool.
Make the mousse while the cakes cool. Melt the white chocolate in a large bowl set over a pan of gently simmering water then cool slightly. Whizz the raspberries with 1 tablespoon cold water in a food processor. Tip into a sieve and rub the purée through, discarding the seeds. Measure 3 tablespoons boiling water into a small bowl then sprinkle on the gelatine and stir until dissolved. Stir the liquid gelatine into the melted chocolate then mix in sugar and Malibu. Fold in the cream, followed by the raspberry purée.
To assemble the cake, line the base and sides of one of the cake tins. Place one cake layer in the bottom of the tin then pour the mousse on top. Gently place the second cake layer on top. Cover and chill in the fridge for at least 2 hours until set (can be left overnight).
To decorate, remove the set layered cake from the tin and place on a serving plate. Heat the jam gently until liquid then cool slightly. Stir in enough Malibu to give a drizzling consistency then set aside. Spread the whipped cream over the top and sides of the cake then decorate the top with raspberries. Brush or pour the jam mixture over the raspberries. Store in the fridge until ready to serve (no more than a couple of hours).