For the raspberry buttermilk cake, beat the eggs with the powdered sugar and vanilla sugar until foamy, stir in the buttermilk and the oil.
Mix the flour, baking powder and the almonds and slowly fold into the sugar mixture. Fold in the raspberries and spread into a loaf pan lined with baking paper.
Bake at 160 °C for about 30-40 minutes, let cool and turn out of the pan after about 10 minutes.
For the glaze, mix the buttermilk well with the powdered sugar and pour over the cake, garnish with the raspberries.