Preparation:
Beat 100 g sugar with the egg yolks, butter, and milk until very creamy and frothy.
Mix the flour with the baking powder and stir it into the egg yolk mixture.
Divide the batter into two portions and spread each one into two 26 cm (10-inch) springform pans lined with parchment paper.
Beat the egg whites with the remaining sugar and vanilla sugar until stiff peaks form.
Spread the beaten egg whites evenly over the two cake bases and use a spoon to create waves on the surface.
Sprinkle the sliced almonds on top.
Bake the cake layers at 200°C (390°F) with top and bottom heat on the middle rack for about 25–30 minutes until the almonds turn golden brown.
Let the cake layers cool completely.
Whip the cream until stiff. Spread part of the whipped cream on one of the cake bases.
Add the slightly thawed raspberries on top, then spread the remaining cream over the raspberries.
Cut the second cake base into 12 pieces and gently place them on top of the cream layer. Press down lightly.
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