Mix flour with ground almonds, chopped butter, powdered sugar, vanilla sugar, egg and salt, quickly knead into smooth pastry. Shape into a ball, wrap in plastic wrap and refrigerate for about 1 hour. 

Set aside 12 equally large and beautiful raspberries for garnishing. Weigh 250 grams of raspberries (approximately 8 1/2 ounces) and set aside. Combine the rest of berries with lemon juice and zest, sugar, vanilla sugar and raspberry liqueur, puree.

Butter springform pan and sprinkle with flour. 

Roll out pastry between 2 sheets of baking paper and line pan with it, making an edge all around. Prick with a fork several times. Cover with paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes. Take out of the oven and remove beans and paper, cool.

Soak gelatine in cold water. Heat 3 tablespoons of raspberry puree and dissolve well-squeezed gelatine in it. Add remaining puree and mix well. Refrigerate for about 30 minutes. 

Melt about 2/3 of chocolate over hot water bath and spread pastry with it. Chop reserved raspberries and sprinkle over chocolate.

Whip cream with sugar until stiff, set aside about 1/4 for garnishing and refrigerate. Fold remaining cream into raspberry puree and spread on raspberries. Refrigerate for about 3-4 hours.