How to make cake with pudding foam

• Prepare the shortcrust pastry - quickly knead the dough from the given ingredients.
  375 g wheat flour, 250 g butter, 2 teaspoons baking powder, 40 g powdered sugar, 5 egg yolks
• If the dough doesn't come together, add a little cold water.
  a little cold water
• Divide the dough into two portions - approximately 2/3 and 1/3 in size - wrap in foil and chill for about an hour.
• After this time, take out the larger portion and grate it, or line a baking pan of about 20/30 cm with it.
• Pre-bake the dough at 190 degrees (top/bottom mode) for about 20 minutes - let it cool.
• Spread Stovit raspberry jam evenly over the pre-baked base.
  1 jar jam
• Start whisking the egg whites, gradually add sugar and mix until the egg whites are white, thick, and shiny.
  5 egg whites , 200 g sugar
• Slowly pour in the oil and mix on low speed.
  0.5 cup oil
• Add two raspberry puddings and mix on low speed.
  2 raspberry puddings
• Spread the foam over the cake and level it.
• Arrange the raspberries, and grate the smaller piece of dough over the top.
• Bake at 190 degrees (top/bottom) for about 30-40 minutes - until nicely browned.
• After baking, cool the cake, and before serving, sprinkle with powdered sugar.