Prepare the Almond Sponge Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
2. Whisk the Eggs and Sugar: In a bowl, whisk eggs and sugar until pale and fluffy.
3. Fold in Dry Ingredients: Gently fold in almond flour and all-purpose flour.
4. Add Butter: Fold in melted butter until just combined.
5. Bake: Pour batter into the prepared pan and bake for 12-15 minutes, or until golden and springy to the touch.
6. Cool: Let the cake cool completely, then trim it to fit the bottom of your entremet mold.

Make the Banana Mousse

1. Prepare Gelatin: Soak gelatin in cold water (if using sheets) or bloom in 1 tbsp of water (if powdered).
2. Cook Bananas: In a small pot, heat mashed bananas, sugar, and lemon juice until warmed through.
3. Incorporate Gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved.
4. Cool: Let the mixture cool to room temperature.
5. Fold in Whipped Cream: Gently fold the cooled banana mixture into the whipped cream.

Prepare the Dulcey Ganache

1. Heat Cream: In a small saucepan, bring heavy cream to a simmer.
2. Melt Chocolate: Pour the hot cream over Dulcey chocolate and let sit for 1-2 minutes. Stir until smooth.
3. Add Vanilla: Mix in vanilla extract and let cool slightly.

Assemble the Layers

1. Layer the Cake: Place the almond sponge cake at the base of your entremet mold.
2. Add Banana Mousse: Pour the banana mousse over the cake, smoothing the top with a spatula.
3. Chill: Refrigerate for 1 hour, or until set.
4. Add Dulcey Ganache: Pour the ganache over the set mousse layer.

Make the Mirror Glaze

1. Prepare Gelatin: Bloom gelatin as instructed earlier.
2. Heat Mixture: In a saucepan, combine sugar, water, and sweetened condensed milk. Heat until steaming but not boiling.
3. Melt Chocolate: Pour the hot mixture over chopped Dulcey chocolate and stir until smooth.
4. Incorporate Gelatin: Stir in the bloomed gelatin.
5. Cool and Glaze: Cool to about 90°F (32°C), then pour over the chilled entremet for a smooth, glossy finish.

Final Touches

1. Decorate: Add edible gold leaf, caramelized banana slices, or chocolate curls for a show-stopping finish.
2. Chill Again: Let the entire entremet set in the refrigerator for at least 4 hours, or overnight for best results.