Break the eggs into a bowl.

Pour in the condensed milk.

And stir for 2 minutes with a mixer.

Stir the baking powder into the flour.

Then pour into the mixture and stir until smooth.

Line a baking sheet with parchment paper, and using an 18 or 19 cm diameter baking pan, form a circle out of the dough.

Place 2 tablespoons of dough and spread evenly with a spoon or spatula.

Transfer the baking paper with the dough circle to a large baking tray and bake for about 3-4 minutes at 180 degrees C.

Turn the baking paper upside down and carefully remove it onto a plate while it is still hot. If you let it cool on the baking paper, it will be more difficult to remove. This quantity of ingredients makes 11 tops.

Preparation of the cream: place the sour cream in a bowl.

Add the cream cheese.

Add the powdered sugar.

Add the vanilla sugar.

Finally, add the 33% whipping cream and beat well with a mixer until the cream thickens.

That's how consistent it should be.

Assembling the cake: spread cream on each layer, approximately 2-3 tablespoons of cream on each layer.

If desired, place raspberries between layers.

Use a knife to smooth the top and sides of the cake.

This is what the cake looks like; all that's left is to decorate it.

Grate some dark chocolate and sprinkle it over the cake, then arrange the raspberries on top. You can decorate it however you like; if you have other berries or strawberries, you can use them. Put the cake in the refrigerator overnight.