Finely grind the pecans, almond flour, and flaxseed. Combine butter and Ery-Bronze in a saucepan, melt, and add to the ground nuts. Stir well and set aside.

Line a 28 cm cake pan with plastic wrap and press the nut mixture onto the bottom. Refrigerate the crust for at least 15 minutes.

Finely chop the chocolate and raspberries. Soak gelatin sheets in cold water for at least 5 minutes.

Mix mascarpone, Kristal Sweet, and Greek yogurt until smooth. Heat 25 ml of heavy cream in a saucepan. Squeeze gelatin and mix until melted, then stir into mascarpone mixture.

Beat 125 ml of heavy cream until stiff peaks form and fold in chopped chocolate and raspberries. Spread the mixture over the crust and refrigerate for at least 4 hours.

Heat heavy cream and butter in a saucepan. Once boiling, stir in Kristal Sweet and chopped chocolate until smooth.

Allow chocolate to cool for about 15-20 minutes, then spread over the cake and add red fruits on top.

Refrigerate for at least 2 hours. Remove from pan using plastic wrap and store in the refrigerator.