Start the oven at 175 degree Celsius.
Butter a round baking form with removable edges. Spread the bread crumbles evenly in the form.
Mix the eggs and the sugar fluffy in a bowl.
Add the flours and the baking powder in the egg and sugar mixture and stir it together.
Pour the batter in the baking form, and place it in the oven for approx forty minutes.
Take out the cake and let it cool down in room temperature.
Divide the cake in three layers.
Prepare the vanilla cream according to the instructions on the package.
Whip the whip cream together with the vanilla sugar to a hard foam.
Mash the raspberries in a bowl with a fork.
Grate the chocolate in small pieces.
Take two third of the vanilla cream and mix it together with one fourth of the whip cream in a bowl. Add the vanilla cream on the bottom layer of the cake. Put the second layer on top of the vanilla cream.
Take half of the whip cream and mix it together with the rest of the vanilla cream, half of the chocolate, and the raspberries. Add this on the second layer of the cake. Place the last cake layer on top of this mixture.
Pour the rest of the chocolate in the whip cream and stir it well. Add the cream evenly on top of the cake and the edges.
Place the marzipan lid on top of the cake and make it tight on the edges so it cover the whole cake.
Decorate the cake as you wish.