Preheat the oven to 170 ° C and grease the baking pan or line it with baking paper. Mix the flour, baking powder, sugar and salt in a mixing bowl.

Mix the whole thing with a mixer and whisk the buttermilk with the eggs and vanilla extract on a medium setting. Pour the dough into the mold and bake for about 20-25 minutes.

Heat the cream and milk to 60 ° C and take them off the stove again. Then rub in the tonka bean on a fine grater, mix with the milk-cream mixture and let it steep for about 30 minutes.

Let the raspberries simmer with the sugar, orange juice and tonka bean for about 30 minutes. Then let it cool down and pass through a fine sieve. Thicken the raspberry sauce with agar agar and refrigerate.

Put the cream and raspberry mixture in the cream dispenser and chill.