Cake with raspberries, curds and sour cream

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Necessary products:

3 tbsps RICE FLOUR
8 eggs
400 g curds
1 coffee cup sour cream
1 coffee cup butter
1 tea cup sugar
250 g raspberries
1 vanilla

Method of preparation:

Eggs are beaten with sugar to form foam. Add rice flour and beat again. Put the curd and the cream and beat again. Add vanilla and melted butter and beat again. The ready mixture is poured into a non-stick coating pan and is smoothed. Raspberries are distributed evenly on the surface. Bake the cake into a medium oven until a wooden pick inserted into the center of the cake. It is served well cooled.