How to make
Melt 3 1/3 tbsp (50 g) butter at the bottom of the form in which you will bake the cake. Sprinkle it with a little sugar evenly and distribute the cleaned and dried raspberries tightly. Beat the eggs with the sugar into a smooth cream and add the remaining butter.
Beat well again and add the milk, vanilla and gradually the sifted flour with baking powder. The finished cake mixture is poured over the raspberries. Put the cake to bake in pre-heated 360°F (180 °C) oven for about 40-50 minutes, and make sure it is ready with a toothpick.
Allow the ready fruitcake to cool slightly and flip it over on a platter. For the walnut flakes, mix the ground walnuts, cocoa, 1 tablespoon powdered sugar, 2 tablespoons melted butter and a few fresh raspberries.
You should get a crumbly but soft mixture. Distribute it over the inverted cake.
