Defrost raspberries at room temperature. Add 2 tablespoons of sugar to the raspberries, puree and pass through a sieve
Separate eggs. Cream egg yolks, vanillin sugar and 200 g sugar. Stir in 70 ml boiling water. Mix flour and baking powder and stir in. Beat the egg whites until stiff, adding 100 g sugar. Fold the beaten egg whites into the cake
Pour the dough into a greased, flour-spread springform pan with a tube bottom insert (approx. 24 cm Ø), adding the raspberry puree by the spoonful without touching the rim. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (stick test)
Take the cake out of the oven and let it cool down for about 15 minutes. Turn the cake onto a cake rack, turn it over and let it cool down. Dust with icing sugar before serving
waiting time approx. 1 1/2 hours