Preheat the oven to 180°C / 356°F and line one 24 cm round cake pan with parchment paper.

Beat 3 egg whites until foamy, then gradually beat in 75 g granulated sugar until stiff peaks form.

Fold 24 g ground hazelnuts and 4 g wheat flour into the meringue until no dry streaks remain.

Spread the batter in the prepared pan, then bake for about 15 minutes until lightly golden.

Cool the baked layer completely on a cooling rack, then repeat the layer-making process twice more.

Whisk 9 egg yolks with 75 g granulated sugar, then whisk in vanilla pudding powder and 100 ml whole milk.

Bring the remaining 300 ml whole milk to a simmer, then whisk in the yolk mixture.

Cook the pudding while whisking until thick, then cool it completely to room temperature.

Beat softened unsalted butter with powdered sugar until fluffy, then beat in the cooled pudding.

Fold ground Plazma biscuits into the yellow cream until evenly combined.

Whip heavy whipping cream to firm peaks, then fold in sour cream until smooth.

Place one cake layer on a serving plate, then spread over one-third of the yellow cream.

Scatter half of the raspberries over the cream, then cover with one-third of the whipped sour-cream filling.

Add the second cake layer and repeat the yellow cream, raspberry, and whipped filling layers.

Top with the third cake layer and cover the cake with the remaining whipped filling.

Refrigerate the assembled torte for at least 4 hours, then slice and serve chilled.