1. Preheat your oven to 175°C or 350°F.

2. In a medium-sized bowl, whisk together 250g or 8.8 oz of flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of vanilla powder, then set it aside.

3. In a large bowl, beat 2-3 eggs and 180g or 6.3 oz of sugar until the mixture becomes light and fluffy.

4. Next, add 115g or 4 oz of softened butter to the mixture and continue mixing until everything is well combined.

5. Now, gradually add the flour mixture to the egg mixture, alternating with 120ml or 4 oz of heavy cream. Make sure to begin and end with the flour mixture.

6. Carefully fold 120g or 4.3 oz of frozen raspberries into the mixture.

7. Pour the batter into a greased and floured cake pan.

8. Place the cake in the preheated oven and bake for 40-45 minutes or until a toothpick comes out clean.

9. Let the cake cool down completely.

10. For the Toscata topping, crush 200g or 1 cup of sugar and 115g or 1/2 cup of unsalted butter in a bowl until it reaches a crumbly texture.

11. Sprinkle the Toscata topping evenly over the cooled cake.

12. Serve the cake with a dollop of whipped cream if desired.