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Method

1. In a bowl, combine the lemon juice, salt, and lemon zest.
2. In a mixing bowl, cream the butter and sugar.
3. Add in the eggs and mix until combined.
4. Add in the milk, followed by the lemon juice mixture.
5. Mix in the dry ingredients.
6. Divide the batter into two equal parts, then stir the frozen raspberries into one part of the batter.
7. Pour a layer of the lemon cake batter into the silicone mould, followed by the raspberry batter. Repeat this process for about 4 to 5 layers.
8. Bake in a preheated oven at 160°C for about 30 to 35 minutes.
9. Cool completely at room temperature before glazing and decorating with raspberries.

Method

1. In a bowl, microwave the compound chocolate in intervals of 30 seconds until completely melted.
2. Stir in the canola oil.
3. The glaze is ready to use at 32 to 34°C.