Very Berry Cake - cooking recipe

Ingredients

4 large eggs
1/3 cup sugar
1 (750 g) container vanilla yogurt
1 tablespoon vanilla extract
1 1/4 cups flour
2 cups raspberries (fresh or frozen, not thawed)
1/4 cup sliced almonds

Preparation

In a large bowl, beat eggs and sugar at maximum speed for 5 minutes.
Using a whisk, gently stir in yogurt and vanilla.
Sift flour over mixture litle by little, whisking to avoid lumps.
Delicately fold in berries.
Pour into a 9-inch greased floured springform pan.
Sprinkle almonds over the top.
Bake at 350F until top is evenly golden brown, about 75 minutes. Chill, in refrigerator. Remove and serve.