Butter soften at room temperature and add sugar, then add the egg three times, stirring each time.
Add sour cream and stir well
Sift into low-gluten flour, baking powder, add salt, vanilla extract and mix well
Add raspberries and mix well
Pour into the mold and preheat the oven to bake at 180 degrees for 25-30 minutes.
Mix softened cream cheese and butter, mix until smooth, then add powdered sugar and vanilla extract and mix well
Decorate to the cooled cake, and finally put a few raspberries on top