Whip butter, sugar and vanilla bean seeds with an electric whisk until creamy
Add the eggs one by one, alternating with a spoonful of flour. Mix.
Add remaining flour, baking powder and baking soda. Mix well.
Add the sour cream and beat until smooth.
Butter and flour a kouglof mold. Pour ¼ of the dough in the bottom. Sprinkle with a third of the caco and place 1/3 of the raspberries. Repeat layers, ending with a layer of dough.
Put in the oven preheated to 180° for one hour. Once baked, let cool before unmolding.
