The necessary ingredients are fresh or frozen raspberries, flour, sugar, butter, eggs, milk, baking powder, and a pinch of salt.

Yes, you can use other fruits like strawberries, blackcurrants, or blackberries instead of raspberries. Simply choose your favorite fruits.

Yes, you can use gluten-free flour such as rice flour or buckwheat flour for a gluten-free version of the cake. Just make sure to adjust the quantities if necessary.

To prevent the raspberries from sinking to the bottom of the cake, you can lightly coat them with flour before incorporating them into the batter. This will help to keep them evenly distributed throughout the cake.

Yes, you can use plant-based milk such as almond milk, soy milk, or oat milk instead of cow's milk. This will also be suitable for lactose intolerant individuals.

Insert a knife or a toothpick into the center of the cake. If it comes out clean, without any raw batter sticking to it, then the cake is cooked.

Yes, you can freeze the cake once it has cooled. Wrap it in plastic wrap or an airtight freezer bag, then place it in the freezer. It will keep for about 2 to 3 months.

Yes, you can use frozen raspberries if you don't have fresh raspberries. Thaw them slightly before incorporating them into the batter.

It is recommended to let the cake cool in the pan for about 10 to 15 minutes, then gently unmold it onto a rack to cool completely.

Yes, you can serve the cake with a raspberry sauce, custard sauce, or a scoop of vanilla ice cream for an extra indulgent touch.