Puree the raspberries together with the lemon juice and strain through a sieve. Again and again with a small whisk, stir with powdered sugar to a thick glaze.
20 g raspberries, ½ lemon, 150 g powdered sugar
First, spread half of the glaze on the cake and let it dry for 10 minutes. Then top evenly with the remaining glaze and the remaining chocolate pieces and leave to dry for at least 1 hour.
