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| 350 Gramm | Fresh raspberries or frozen raspberries; slowly thawed |
| 200 Gramm | Self-raising flour |
| 25 Gramm | almonds ground |
| 1/4 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon |
| 85 Gramm | butter softened |
| 85 Gramm | Caster sugar |
| 1 | egg beaten |
| 150 Milliliter | milk |
| 1 Esslöffel | Raspberry jam |
| 25 Gramm | Icing sugar |
| 1/4 x ca. 1/2 Liter | Double cream |
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1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then mix in the sugar.
2 Add the beaten egg and milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.
3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove from the oven and cool on a wire rack.
4 When cold, spread one of the layers with raspberry jam, and then generously with the double cream and raspberries.
5 Sprinkle the raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. It's best eaten when fresh.
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