Preheat the oven at 175 degrees Celsius.
Butter a baking form with removable edges. Spread the bread crumbles in the form, make sure to get it on the edges as well.
Pour the eggs and the sugar in a bowl and stir it fluffy with an electrical mixer.
While still stirring add the flour and the cinnamon in the batter.
Pour the batter in the baking form.
Sprinkle the raspberries on top of the cake.
Cut thin slices of the margarine and add it on top of the cake.
Place the cake in the middle of the oven for approx thirty minutes.
Whip the whip cream together with the vanilla sugar while the cake is in the oven. Place the cream in the fridge until serving.
Take out the cake and let it get cold before serving.