Composition:

The almond biscuit-chocolate
Raspberry ganache
Raspberry marmalade
Decoration: Chocolate glaze, raspberries, nuts in caramel, edible gold

For cake d 20 cm (8-10 servings) need:

Biscuit:

Almond flour — 120 g
Sugar — 150 g
Chicken eggs — 2 PCs.
The chicken yolks — 4 PCs.
Flour — 25 g
Cocoa without sugar — 25 g
Proteins — 5.
Powdered sugar — 60 g

Flour, sugar, eggs, yolks, flour and cocoa, fold in the bowl of a stand mixer, mix on medium speed for 1-2 min.
Beat the whites with the sugar until stable peaks. Add to the dough, mix gently. Bake at 180 ° C until cooked, cut into four cake. Or bake 4 cakes, whatever you like.

Syrup for impregnation

Water — 100 g
Sugar — 50 g
Raspberries (squeeze the juice) — 60 g
Raspberry liqueur — 50 ml

Water and sugar bring to a boil, add raspberry juice, liquor, boil down on low heat until you obtain a syrup.

Raspberry ganache

Raspberries — 150g
Raspberry liqueur — 50 ml
Powdered sugar — 25 g
Dark chocolate — 200 g
Butter at room temperature 200 g

Raspberries with powdered sugar grind in a blender, remove the seeds, rubbing through a sieve, add the liqueur, heat on low heat to 40 C.
Melt the chocolate in a water bath, add butter, raspberries. Mix until the compound ingredients. To cool, place it in the refrigerator for 1-2 min hours.

Raspberry marmalade

Raspberry — 300 g
Sugar — 150 g
Agar-agar 4 g

Raspberries with sugar, heat on low heat, stir until the sugar dissolves. Grind in a blender, remove the seeds, rubbing through a sieve, return to the fire. Add the agar agar, bring to a boil. Pour in a form d 18 cm to leave until firm.

Chocolate glaze

Dark chocolate — 100 g
Heavy cream (38%) — 150 ml
Glucose — 25 g

Melt the chocolate in a water bath. Cream + glucose bring to a boil. Cream add chocolate, mix well.

Assembly:

1st to put the cake in the ring, to impregnate syrup, apply a layer of ganache, use a 1/3. Put on top of the 2nd cake, soak it with the syrup, spread a layer of marmalade, cover with the third cake layer. 3rd cake impregnated with syrup, spread a layer of ganache. Cover 4th cake to cover the top and sides with a layer of ganache. Make the glaze to cool to room temperature, to decorate the cake. To put it in the refrigerator.

Decoration of your choice. I have raspberries, nuts in caramel, edible gold.