Mix the sugar and flour in a small frying pan, pour in the milk slowly while stirring, then add the eggs and only now bring to the boil while stirring continuously with a whisk. Remove the frying pan from the heat, continue stirring briefly, pour the cream into a sufficiently large bowl and cool. Stir in the heavy cream and pour half of the cream into a rather wide, greased baking dish.
Spread the raspberries evenly over the cream, melt the butter (or light butter) in a small pan, add the powdered sugar and almond kernels, toast until light brown and spread evenly over the raspberries. Pour the remaining pastry cream on top, dust with powdered sugar, gratinate.
Gratinate: Approx. 10 min. in the middle of the oven heated to 250 degrees, bring to the table hot.
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