For the baked ice cream, cut a 15×30 cm plate from the sponge cake base. Drizzle the base with rum and spread with apricot jam. Spread half of the raspberries on it. Now put the ice cream on top and spread the rest of the raspberries on top.
Beat the egg whites with the sugar until firm. Fill into a piping bag and cover the ice cream with it.
Sprinkle the almond flakes on top and bake in the oven at 240° C.
Serve the finished baked ice cream immediately.