Defrost berries at room temperature. Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder. Add flour mixture and 100 ml lemonade and mix.
Fold in the almonds. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
Spread the berries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out, remove cake from the edge and let it cool down. Mix icing sugar and 2 tbsp. lemonade and spread on the cake.