Start by making the dacquoise cake (sprinkle the chopped hazelnuts over the batter), then bake and cut it into three equal parts after baking.

Prepare the almond praline.

Make the vanilla diplomat cream.

Make the praline ganache (start this the day before or at least 2 hours ahead).

Assemble the cake using a pastry ring. Place the first rectangle of cake at the bottom. Spread some ganache on top (save some ganache to decorate the top of the cake at the end).

Add the second rectangle of cake. Cover with diplomat cream. Place the raspberries in the cream. Top with the last piece of cake. Wrap the whole cake in plastic wrap. Chill for 3 hours or freeze for 1 hour.

Prepare the glaze. Once the cake is chilled, remove the ring and pour the glaze over the cake. Chill for another 10 minutes (the glaze sets quickly).

Take out the cake. Flip it over and pipe the remaining ganache on top (on the side without glaze). Enjoy the same day or within 2 days.