Instructions

1. Nut Base
2. Whisk sugar and egg yolks together and fold in baking powder, flour, and almonds.
3. Whisk egg whites until stiff and fold into the batter.
4. Pour the batter into a springform pan lined with baking paper, approximately 23 cm in diameter.
5. Bake in a conventional oven at 190°C for 20 minutes.
6. Split into two layers.
7. Chocolate Base
8. Whisk egg and sugar together, then mix with the melted butter.
9. Combine with all the dry ingredients and gradually add the milk.
10. Pour the batter into a springform pan lined with baking paper, 23 cm in diameter.
11. Bake in a conventional oven at 200°C for 30 minutes.
12. Raspberry Mousse
13. Soak the gelatin in cold water for at least 15 minutes.
14. Split the vanilla pod and scrape out the seeds with sugar.
15. Boil raspberries, sugar, vanilla seeds, and the vanilla pod, then remove from heat.
16. Melt the gelatin in the warm raspberry mixture and let it cool.
17. Whip the cream until stiff and fold half into the raspberry mixture, then combine it all into a mass.
18. Spread the mousse over the chocolate base in a cake ring and refrigerate for at least 4 hours, preferably overnight.
19. Chocolate Ganache
20. Boil cream and chocolate until smooth and stir in Bailey's.
21. Refrigerate the ganache overnight. The next day, whip it up.
22. Buttercream
23. Whisk all ingredients together until the cream has formed a soft mass.
24. Assembly
25. Place a nut base on the cooled raspberry mousse and spread the ganache.
26. Now place the last nut base on top and spread the buttercream over the cake and smooth it out.
27. Make small peaks with the remaining ganache on top of the cake and optionally decorate with chocolate shavings.