250 gr butter (may need to use less butter)
4 large eggs
350 gr fine chrystal sugar
1 small bag of vanilla sugar
pinch of salt
350 gr sieved flower
1 tsp. backing powder
100 gr ground up almonds
200 gr frozen raspberries
24 cm across spring form pan, covered by backing paper
Oven at 180 degrees Celcius, let butter and chocolate melt on a low fire, let cool.
Mix eggs with sugar, vanilla sugar and salt for several minutes
Add flower, backing powder and almonds. Add chocolate/butter mixture. Mix well.
Add 150 gr. raspberries (only take them out of the freezer at the last moment, so they keep their shape). Put everything in the spring form pan and put the rest of the raspberries on top.