Line a springform pan (approx. 26 cm) on the bottom with baking paper, grease the edge. Separate 2 eggs. Beat 2 egg whites with lemon juice until stiff. Sprinkle in the powdered sugar. Fold in the almonds. Brush into the mold. Bake in the preheated oven (top / bottom heat: 150 ° C, convection: 125 ° C, gas: level 1) for approx. 45 minutes. Let cool down.
Thaw the raspberries, except for about 16 pieces to decorate. Beat 5 egg yolks and sugar for 12 to 15 minutes until creamy. Beat the wine underneath. Soak the gelatine in cold water. Beat 750 g of cream until stiff, while drizzling in the vanilla sugar.
Loosen the bottom from the mold, peel off the paper. Put the bottom back into the mold. Squeeze out the gelatin, dissolve over low heat. Stir in 2 to 3 tablespoons of egg yolk mixture, then stir into the rest of the egg yolk mixture. Fold in the cream in portions.
Thirds the cream. Pour the cocoa under 1/3 of the cream, spread it into the mold. Freeze for approx. 10 minutes (leave the rest of the cream to stand at room temperature). Puree the berries. Fold under 1/2 of the rest of the cream. Spread on the cocoa cream, freeze for approx. 12 minutes.
Spread the rest of the light cream on the raspberry cream. Freeze the cake in the freezer overnight. Let thaw at room temperature for 20 to 30 minutes before serving. Thaw the rest of the berries.
Roast the flaked almonds without fat, leave to cool. Whip 250 g cream until stiff. Brush the edge of the cake with it, squeeze the almonds on top. Roughly chop the bark chocolate and half of the meringue. Decorate the cake with meringue, the rest of the berries, bark chocolate and, if necessary, mint.
Tip: Can also be frozen with decoration (but without mint). Shelf life approx. 2 months.
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