Method:

1. Heat the oven at 170 degrees and prepare a cake pan with a pull-down bed.
2. Mix the flour, sugar, baking soda and salt in a large bowl.
3. In another bowl beat the eggs, then add the ricotta cheese, finely chopped butter and vanilla extract and stir until a homogenous mixture.
4. Add the dry ingredients to the egg mixture. If necessary use a whisk or a blender.
5. Carefully add ¾ of the raspberries and make sure they remain whole, while stirring.
6. Pour the cake dough in a well-oiled cake tin with a pull-down bed. Use the rest of the raspberries to decorate the cake.
7. Bake in a preheated oven at 170 degrees for about 50-60 minutes.
8. Let the cake cool down for 10-20 minutes for maximum pleasure!