Put the cream in a mixing bowl. Wash the cream cup and dry. Whip the cream with the whisks of the hand mixer until half stiff. Add sugar, salt and vanilla sugar. Add eggs and fold in
Mix flour and baking powder and stir in 2-3 portions. Pour the dough onto a greased baking tray sprinkled with flour and smooth it down. Spread the frozen raspberries evenly on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes
After about 10 minutes of baking time, spread almond flakes, brown sugar and butter in flakes evenly on the cake, and bake until done. Take the cake out of the oven, place on a cake rack and let it cool down