For the cake base, sift flour and cocoa powder. Melt the MANNER couverture with the butter. Process the marzipan with half of the sugar, the whole eggs and the egg yolks until smooth with a hand blender and then whip with a normal household blender.
Beat the egg whites with the remaining sugar until stiff peaks form and mix a small part with the butter-chocolate mixture to obtain a smooth, light consistency.
Add the marzipan mixture, fold in the cocoa flour and mix with the remaining beaten egg whites. Pour into a buttered cake ring sprinkled with crumbs and bake in preheated oven at 145°C for about 45 minutes. Let the cake base cool and divide horizontally into two or three parts. (Please make sure that the cake ring has a diameter of at least 21 or 22 cm!)
For the filling, whisk milk with sugar and yolks over steam until a rose forms (stir until the mixture binds). Soak the gelatine, squeeze it out, dissolve it and let it cool down. Mix with a blender, add the egg liqueur and fold in the whipped cream. Finally, add the raspberries.
Place one cake layer on top, spread with cream, cover with biscuits and place the second layer on top. Repeat this process. Cover the last base first with the tempered chocolate icing, let it set and then apply the punch icing. Decorate with biscotti and the remaining cream.