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.
Mix all ingredients for the dough in a bowl by either using a hand mixer or your hands.
Press ⅔ of the dough evenly into the prepared pan, reserve the rest for later.
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.
Pour the raspberry filling over the crust and set aside.
Add all custard ingredients to a saucepan and whisk well (without heat!) until there are no lumps.
Bring the mixture to a bowl, stirring constantly with a whisk or spatula.
Let the custard simmer for about 30-60 seconds, stirring frequently, then turn off the heat.
Immediately, pour the custard over the raspberry layer and spread it carefully with a spatula.
Crumble the remaining ⅓ dough on top.
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!
