Step 1

You can watch the video in the post for visual instructions.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a pan with parchment paper. You can use a 7 x 11 pan (18 x 28 cm) or 8 x 8 pan.

Step 2

Mix all ingredients for the dough in a bowl by either using a hand mixer or your hands.

Step 3

Press 2/3 of the dough evenly into the prepared pan, reserve the rest for later.

Step 4

Add all ingredients for the raspberry layer to a saucepan, stir thoroughly (without heat!), then turn on the heat and bring the mixture to a simmer. Cook over low heat for 3 minutes, stirring frequently.

Step 5

Pour the raspberry filling over the crust and set aside.

Step 6

Add all custard ingredients to a saucepan and whisk well (without heat!) until there are no lumps.

Step 7

Bring the mixture to a bowl, stirring constantly with a whisk or spatula.

Step 8

Let the custard simmer for about 30-60 seconds, stirring frequently, then turn off the heat.

Step 9

Immediately, pour the custard over the raspberry layer and spread it carefully with a spatula.

Step 10

Crumble the remaining 1/3 dough on top.

Step 11

Bake in the oven for 20-25 minutes and allow to cool at room temperature. Let the cake firm up in the refrigerator, before slicing. Enjoy!