Separate the seven eggs, hold back the egg whites for the snow and use the yolks for the batter. Add cold butter to the egg yolk and the dry ingredients such as flour, baking powder and powdered sugar and knead everything by hand to form a smooth dough.
Line a baking pan with parchment paper or grease it with margarine. Tear off the dough piece by piece and press it onto the base. Reserve 1/4 of the batter for the crumble. Line the bottom of the baking pan piece by piece, the bottom does not have to be even. Pressing it in makes the dough looser than if you rolled it flat.
Now beat the egg whites into snow with the food processor or hand mixer. As soon as the snow has solidified, slowly and patiently let the other ingredients trickle in. Just not too fast or too large. First add the sugar and then the pudding powder mixed with cornstarch. Finally stir in the oil. Now the mass should have a really nice shine and hang thickly on the whisk.
Spread the snow evenly on the dough base. Now press the frozen raspberries one by one into the snow with the hole facing upwards so that the raspberry juice can collect there when thawing instead of flowing into the snow. At the end, sprinkle the remaining 1/4 batter over it.
Bake the cake on the middle rack for 45 - 50 minutes at 175 degrees top / bottom heat.
The cake rises a little in the oven, but then collapses a little later.
Let the cake cool down properly before consuming it. It tastes best when it has been able to pull through for a day.
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