Grease a Savar form (1.5 l capacity; 24 cm Ø) and dust with flour. Select the raspberries (let thaw frozen fruit).
For the dough mix 300 g flour and baking powder. Mix 200 g butter and sugar with the whisk of the mixer for about 3 minutes until creamy. Stir in the eggs one by one. First add cream cheese, then flour mixture and mix to a smooth dough. Carefully fold in 250 g raspberries.
Pour the dough into the mould and bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °7C/gas: see manufacturer) for 40-50 minutes. Remove and let cool on a cake rack for about 2 hours.
For the glaze, puree the remaining raspberries, except for about 5, and pass through a fine sieve. Mix with icing sugar and milk to a smooth, thick icing. Pour over the cake and let it dry for about 30 minutes. If necessary, halve the remaining raspberries. Finely crumble the meringue. Decorate the cake with meringue and raspberries.
TIP: Also works in the Gugelhupform! If you don't have a Savar tin, you can use a Bundt cake tin with the same capacity. Then bake the cake for 10-20 minutes longer (stick test).