Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Put yoghurt in a bowl, wash and dry the cups and use to measure sugar and flour.
Cream 150 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one after the other. Mix 2 cups of flour, starch and baking powder, alternating with yoghurt. Fold in frozen raspberries.
Fill the dough into a greased and flour-popped savarini tin (24.5 cm Ø; 1 1⁄2 l capacity) and smooth it down. Bake in a hot oven for about 40 minutes.
Let the cake cool in the mould for about 15 minutes on a cake rack. Then turn out of the tin and let it cool down.
Melt the cake glaze according to the package instructions. Cover the cake with it. Allow to dry.
Instead of frozen berries you can also use fresh raspberries. Carefully fold them into the dough so that they are not crushed.