In a bowl, beat the eggs, sugar, vanilla extract, and salt until the mixture becomes light and frothy.

Prepare a Bundt cake pan with non-stick spray. Pour 1/3 of the batter into the pan and distribute the raspberries around. Adjust the amount to your taste.

Pour the remaining batter and bake at 340°F (170°C) for 45 minutes. Always do the toothpick test!

Let cool and dust with powdered sugar.