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Cream the butter.
Add 100g of Tagatesse and whip lightly.
Make the broyage by mixing together the almond powder and 60g of Tagatesse.
Mix the broyage, eggs, milk and flour systematically under the butter and Tagatesse.
In the end whip everything very airy (with a food processor).
Use a pastry bag with a plain tip and fill the cake form with more than half of the height of the cake form.
Place raspberries at the top of the cake and also push a little bit into the cake.
Bake the cake in the oven for about 30 minutes at 190 ° C.