Preheat oven to 120 degrees C. Cut out a circle of baking paper to fit exactly into two cake tins about 20cm in diameter.
Toast almonds in a dry frying pan turning them frequently to prevent burning. Allow to cool then grind them in a food processor with half of the sugar. Mix in the natural almond extract.
Whisk the egg whites with the remaining sugar until stiff. Fold in the almond paste. Spread the mixture evenly over the two cake tins and smooth out (not quite up to the edge of the cake tins). Bake in the preheated oven for 1 hour until the meringue feels dry on top .
Remove the meringue from the oven and allow to cool. Remove the first meringue disk carefully from the baking paper and place on a cake plate.
Whisk the cream with the vanilla until stiff and spread on the meringue. Push raspberries a little into the cream.