Melt the couverture in 200 ml of cream and place in the refrigerator overnight. Thaw the raspberries in the refrigerator overnight.

Make a pudding from milk, 75 g sugar and pudding powder, cover with cling film and also refrigerate.

Beat 3,125 g sugar, vanilla sugar, salt and the eggs until frothy. Pour in the amaretto.

Mix the flour, almonds, baking powder and starch and fold into the egg foam. Spread in a size 26 tin lined with baking paper and bake in the preheated oven for 30 minutes at 180 °.

Beat 5,200 ml with the cream stiffener until stiff. Beat the vanilla pudding with the mixer and fold in the cream.

Whip the chocolate cream until stiff and spread it on the bottom. Pour vanilla cream over it.

Puree the raspberries with two tablespoons of sugar and strain through a sieve.

Soak gelatine in cold water for 10 minutes. Heat the raspberry pulp and dissolve the gelatine in it. Pour over the vanilla seeds. Min. refrigerate for three hours.

Before serving, sprinkle with sliced ​​and roasted almonds.