Put the raspberries in a bowl to defrost. Melt butter and let it cool down. Separate eggs, chill egg whites. Whisk egg yolks and 140 g sugar with the whisk of the hand mixer until white-creamy. Add liquid butter while stirring. Stir in milk. Mix flour, almonds and baking powder and finally stir in briefly
Beat the egg whites until stiff, then fold in 120 g of sugar by the spoonful. Stir in 120 g sugar with a dough scraper. Grease a rectangular springform pan (23 x 35 cm) and sprinkle with breadcrumbs. First spread the dough evenly on the base, then spread the beaten egg white slightly wavy on top, leaving about 1 cm free all around. Sprinkle with chopped almonds. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
Place the cake on a cake rack. Carefully remove meringue from the edge with a knife. Let the cake cool down for about 20 minutes. Loosen the edge of the mould, cut the cake in half horizontally with a long knife, remove from the base and lift onto a board. Cut one half into 6-8 pieces. Let it cool down for about 30 minutes.
Whip the cream and cream firmer until stiff. Defrosted raspberries can be drained off a little, fold into the cream and spread on the uncut half of the cake. Cover with the pieces, also cut the lower plate into pieces. Arrange on a plate
Fig. 02: Dust with icing sugar
On eight pieces:
Waiting time approx. 30 minutes