Cake from heaven with raspberry

INGREDIENTS
4 egg(s), separated
100 grams of butter
300 grams of sugar
2 tablespoons of milk
125 grams of flour
1/2 packet of
baking powder 2 teaspoons of vanilla sugar
60 g of almond(s) (flaked)
400 grams of cream
1 packet of raspberries, TK

PREPARATION

Mix 100 g sugar with egg yolk, butter, sugar and VERY foamy milk. Mix the flour with the baking powder and stir in the cream. Divide the dough into 2 portions and place in 2 removable 26 cm diameter molds lined with baking paper. Beat the egg whites with the sugar and vanilla sugar until stiff. Divide the mixture between the two bases and form waves with a spoon.
Sprinkle with sliced ​​almonds and bake at 200°/C, middle shelf/25-30 min. Whip the cream until stiff, spread some on the base, top with the raspberries, spread the remaining cream on top. Cut the lid into 12 pieces and place on top. It also tastes great with gooseberries, currants or tangerines.