For the decoration, place twelve frozen raspberries on a piece of kitchen roll to absorb the liquid. For the fruit filling, take half a cup of the raspberry juice from the can and mix it with the cake glaze and cornstarch. Bring the remaining frozen raspberries to the boil in a saucepan with the canned fruit, the remaining raspberry juice, half a cup of water and the sugar. Mix in the cake glaze mixture, let it bubble up again, and then cool it down (it takes about half an hour to cool it down). Stir from time to time.
Meanwhile, for the sponge mixture, beat the eggs with the sugar until creamy and the sugar is completely dissolved. Now fold in the ground hazelnuts and the flour. Preheat the oven to 170 degrees. Cover the bottom of a cake springform pan or a daisy dish with parchment paper, spread the dough evenly and bake for about 25 minutes. Remove the parchment paper and cool the base. Now melt the cooking chocolate, brush one side of the cake base with it and dry it.
For the cream, melt the gelatine in cold water.
Squeeze the lemon and put the juice of one lemon with orange juice, three egg yolks and sugar in a saucepan. The egg white is not needed. Bring the juice mixture to a boil. In the meantime, mix the pudding powder with the water and then stir into the juice, bring to the boil once more.
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