Preparation of the filling: Pour 800 ml of milk into the sherpa, add sugar, vanilla sugar and put on the fire to boil. Separately, whisk the pudding with 200 ml of cold milk with a hand whisk and wrap in boiling milk. Add the cooking chocolate and stir until the chocolate melts. Remove the sherpa from the hob and allow the mixture to cool. Whisk the margarine with a mixer, add to the cooled mixture and whisk well with a mixer to combine all the ingredients. 2 Put the hoop on the tray. Dip the plasma biscuits in lukewarm milk and arrange them on the bottom and on the edge of the mold. Apply half of the filling, then arrange the raspberries. Arrange the plasma biscuits dipped in lukewarm milk over the raspberries, spread the remaining filling over the raspberries, and the remaining raspberries over the filling. Sprinkle with toasted, chopped hazelnuts. 3 Whip the whipped cream according to the instructions from the bag and apply over the hazelnuts. Leave the cake in the fridge to set. Decorate it by your own choice