Preheat the oven to 350°F.
In a bowl, sieve the flour, baking powder, and mix with the cornflour.
Melt the butter slowly over low heat, remove from the heat and add the cream, stirring well.
Beat the eggs in a bowl with the sugar until they are white and fluffy, then add the cream and butter mixture little by little, beating the whole time. Add the flour and baking powder and stir softly with a spatula. Lastly, add the almond extract and almond flour, and mix all the ingredients.
In cupcake molds, fill 1/3 of the mold with the mixture, then add 3 raspberries and cover the rest of the mold, without filling completely (cover about ¾ of the mold).
Bake at 360°F for 20 minutes and remove from the mold once cold.
For the raspberry frosting, soften the cream cheese and powdered sugar with the vanilla extract with a hand mixer until the mixture is ready. Set aside 3 tbsp of the cheese mixture, add the raspberries and 4 drops of fuchsia food coloring and keep beating.
With a pastry bag, draw a circle around the cake with the raspberry-less mixture and decorate the rest of the cake with the raspberry mixture.
ICE CREAM WITH DRIED RASPBERRIES, PINEAPPLES AND BLUEBERRIES SERVED WITH CANDIED ALMONDS AND STRAWBERRIES