Berry Squares

Grease a 12 x 15 inch rimmed baking pan. Using your hands, knead the whole eggs, flour, baking powder, almonds, 3/4 cup sugar and 14 tbsp butter to a smooth dough. Roll out to a 12 x 15 inch rectangle and lay in the pan. Chill for 1 hour.
Preheat the oven to 400u0b0F. Prick the pastry all over with a fork and bake for 15 mins. Allow to cool.
In a blender, puree the strawberries and 2 cups raspberries. Strain through a mesh strainer. Add about 3/4 cup pomegranate juice, so you have about 4 cups liquid. Place in a saucepan with 7 tbsp butter and 1 1/4 cups sugar and bring to a boil. Mix the cornstarch and 3/4 cup pomegranate juice until smooth and stir into the puree. Simmer for 1 min, stirring. Remove from the heat.
Beat the egg yolks with 5 tbsp hot puree and stir into the remaining puree. Return to the heat and bring to a boil. Spread over the dough and chill for 4-5 hours.
In a blender, puree 2 cups raspberries and 1/2 cup sugar. Strain through a mesh strainer. Dissolve the gelatin in 3 tbsp of water in a saucepan set over a low heat. Stir in 4 tbsp raspberry puree, then stir into the remaining puree. Spread over the cake and chill for at least 3 hours. Cut into 12 large rectangles, then half into triangles.