Beat the butter, sugar, vanilla sugar and egg yolks until frothy. Add milk, flour and baking powder. Then fold in the whipped egg whites. Drain the fruit well. Line the springform pan with baking paper. Put the drained fruit on the bottom and pour the batter over it. Bake in a preheated oven at 175 ° C for about 45 minutes.
Then let it rest for about 5 minutes in the switched-off oven. Remove from the tin and turn onto a wire rack. Let cool down. Serve with vanilla cream.
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