Dissolve 100g sugar in 200ml water over medium heat and simmer until reduced by half.
Stir in the kirsch and leave the syrup to cool completely.
Heat oven to 220°C and line a 33x23cm tin with parchment.
Whisk egg whites to stiff peaks, then gradually whisk in 15g sugar to form a glossy meringue.
Whisk almonds, icing sugar, and whole eggs for 5 minutes until doubled in volume.
Fold in flour, then gently fold in the meringue in three batches.
Fold in 30g melted butter, pour into the tin, and bake for 5-7 minutes.
Turn the cake onto a cooling rack and let cool completely.
Heat 100ml cream until bubbling, stir in chocolate until smooth, and leave to set.
Boil 75g sugar in 3 tbsp water until it reaches 110°C.
Whisk syrup into yolks until thick, then whisk in 225g butter and vanilla.
Slice the sponge horizontally and then vertically to create four 16.5x11.5cm rectangles.
Layer sponges with kirsch syrup, crème au beurre, and chocolate ganache.
Top with raspberries, glaze with melted jam, and refrigerate for two hours before trimming.