Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour with egg whites until you achieve a thick, smooth paste. Spread this mixture evenly in a greased 8-inch cake pan and bake for 15-20 minutes, or until the edges begin to turn golden. Allow it to cool completely before adding the mousse layer.

In a medium bowl, whip the cream until soft peaks form. In a separate bowl, combine the pureed dragon fruit and sugar, mixing until well incorporated. Gently fold the whipped cream into the dragon fruit mixture. In a small bowl, dissolve the gelatin in warm water, then carefully fold it into the mousse.

Pour the mousse evenly over the cooled almond base, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for 2-3 hours, or until fully set.

In a saucepan, combine additional pureed dragon fruit with gelatin, dissolving the gelatin in warm water. Cool slightly but do not allow to set. Pour over the set mousse layer and refrigerate for another hour until firm.

Prepare a neutral glaze if desired, brushing it evenly over the jelly layer. Chill the cake for at least 30 minutes before serving.