Beat the eggs with the sugar. Add the melted butter, baking powder and flour gradually. Finally, mix with the almonds into a homogeneous mixture. Divide the mixture into 2 equal parts and 1 smaller one too. Spread them in a baking dish, covered with baking paper and bake the layers in a moderately heated oven.
Put one ready layer in a form for baking. After baking the smallest layer, cut it into pieces the height of the cake form, and arrange the pieces tightly along the walls. Set aside a few raspberries for decoration.
Stew the remaining raspberries in half the sugar, then rub them through a sieve to remove their seeds. Beat the yoghurt in a bowl with the remaining sugar and add the raspberry puree. Melt the gelatin that you've soaked in a water bath ahead of time and pour it over the dairy-raspberry mixture.
After this, blend the mixture with the whipped to snow cream. Pour most of the resulting mixture on top of the cake layer in the tray, place the second layer on, and you can optionally syrup the layers with a little milk. On the second layer, add the remaining raspberry cream. Leave the raspberry cake in the refrigerator for 4-5 hours.
After it solidifies, brush the top with raspberry jelly and decorate with fresh raspberries if desired.