Heavenly Daughter with Raspberries

For the dough

1. Mix the butter, sugar, vanilla sugar and salt until creamy. Add the egg yolks one after the other and stir in. Mix the flour and baking powder, stir in alternately with the milk. Put the dough in a greased and crumbled 28-springform pan (if you don’t have one, use the 26-springform) and smooth it out. Beat the egg whites with salt until stiff, while drizzling in the sugar. Spread the meringue loosely on the dough, leaving a small edge free. Sprinkle the meringue with flaked almonds. Bake the cake at 175 ° C – top / bottom heat for approx. 30 minutes. If it gets too dark, cover with aluminum foil after 20 minutes. Take the cake out of the oven, carefully loosen the edge and let cool on a wire rack.
2. Cut the base in half and place the lower part on a cake plate. Put a cake ring around it. Put the raspberries on the bottom except for 12 pieces (for decoration). Prepare the icing according to the instructions on the packet, adding the sugar as required. Let the icing cool slightly and then spread over the raspberries. Cool places until the cast is solid.
3. Whip the cream with the cream stabilizer until stiff, stirring in the vanilla sugar. Pour 4-5 tablespoons of cream into a piping bag and set aside. Spread the rest of the cream on the raspberries and cover with the top half of the cake. Chill the cake for at least 1 hour. Before serving, sprinkle with powdered sugar and sprinkle on 12 cream tuffs, cover with the laid back raspberries and garnish with fresh mint.