INGREDIENTS Heavenly cake with raspberries

4 egg(s), separated
100 g butter
300 g sugar
2 tablespoons milk
125 g flour
1/2 pack baking powder
2 teaspoons vanilla sugar
60 g almond(s) (flakes)
400 g cream
1 pack   raspberries , frozen

PREPARATION Heavenly cake with raspberries

Mix 100 g sugar with egg yolk, butter, sugar and milk VERY frothy. Mix the flour with the baking powder and stir into the cream. Divide the dough into 2 portions and spread into 2 springform pans – lined with baking paper – 26 cm in diameter. Beat the egg whites with the sugar and vanilla sugar until firm. Spread the mixture over the two bases and press in waves with a tablespoon.

Sprinkle with flaked almonds and bake at 200°/C, middle rack/25-30 min.
Whip the cream until stiff, spread some on the base, top with the raspberries, spread the remaining cream over it. Cut the lid into 12 pieces and place on top. Also tastes great with gooseberries, currants or tangerines.