Preheat the oven to its lowest setting for the syrup.
Bake raspberries covered with sugar in an ovenproof bowl for one hour.
Press the fruit to release juice, combine with sugar, and pass through a sieve.
Stir in lemon juice and raspberry vodka, then chill in the fridge.
Preheat the oven to 220°C and line two 46cm x 33cm baking trays.
Whisk egg whites with sugar until stiff peaks form.
Beat almonds, icing sugar, and eggs for 5 minutes, then fold in flour and cocoa.
Gently fold the stiff egg whites into the almond mixture.
Incorporate a small amount of batter into the melted butter.
Fold the butter mixture back into the main cake batter until combined.
Divide the batter between the trays and spread smooth to the corners.
Bake for 5-7 minutes, turn out onto paper, and cut each cake in half.
Whisk egg yolks for 5 minutes until pale and foamy.
Heat sugar and water in a saucepan until it reaches 120°C.
Slowly pour the hot syrup into the yolks while whisking until cool.
Beat in butter, vanilla, white chocolate, and fold in whole raspberries.
Beat butter, icing sugar, dark chocolate, and liqueur for the second buttercream.
Break dark chocolate into a bowl for the ganache.
Boil golden syrup and cream, pour over chocolate, and let sit for 2 minutes.
Whisk the ganache smooth, adding hot water if needed for a pouring consistency.
Brush a cake layer with syrup and spread with half the French buttercream.
Repeat layering with syrup, chocolate buttercream, more syrup, and French buttercream.
Top with the final cake layer, brush with syrup, and spread remaining French buttercream.
Pour and spread the chocolate ganache over the top of the cake.
Chill for 30 minutes until set, then trim the edges for serving.