Grease a springform pan (26 cm Ø). Cream the fat, 125 g sugar and 1 packet of vanilla sugar. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with the buttermilk in portions
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 20-25 minutes. Let them cool down
Soak the gelatine in cold water. Mix soured milk, yoghurt, 75 g sugar and 1 packet of vanillin sugar. The gelatine
and dissolve at mild heat. Stir in 3 tablespoons of yoghurt cream, then stir into the rest of the cream. Cool until it begins to gel
Whip 125 g cream until stiff. Fold into the cream. Close a cake ring or the edge of the mould around the base. Spread raspberries on top without defrosting. Spread the cream on top. Chill for about 5 hours.
Warm the jelly and cool it down a little. Pour into a freezer bag, cut off a small corner. Decorate the cake with strips of jelly using the freezer bag or a tablespoon. Whip 125 g cream until stiff. Decorate the cake with cream and sweets