Raspberry Sponge Cake
Preheat the oven to 160°C (approximately 325°F). Carefully rinse the raspberries in a sieve and drain on paper towels. Beat the sugar, butter and vanilla sugar until fluffy. Add the egg, Advocaat and milk. Fold in the flour and baking powder.
Grease a baking pan with butter. Carefully fold the raspberries into the dough and pour into the pan. Bake in the preheated oven for 45-50 minutes, until a toothpick placed in the center comes out clean. Remove from the oven and allow to cool completely before serving.