Line a 1.5 litre round-bottomed bowl with cling film.
Trim the crusts from the Madeira cakes and cut into thin slices.
Mix the brandy and orange juice in a bowl.
Dip cake slices into the juice mixture and line the inside of the bowl.
Beat the butter and sugar in a clean bowl until combined.
Mix in the ground almonds a little at a time to prevent splitting.
Fold in the whipped cream and thawed raspberries.
Pour the mixture into the cake-lined bowl.
Cover with remaining cake and chill in the fridge overnight.
Macerate fresh raspberries with icing sugar and schnapps for one hour.
Turn the cake onto a plate and remove the cling film.
Serve cake wedges with macerated fruit and extra whipped cream.