Let's prepare the dough. Sieve the flour together with the baking powder. Add the egg yolks, sugar and butter that we grated on a coarse grater. Process the dough, which should be divided into 2 parts and wrapped in foil. Put it in the fridge for 1 hour.
Prepare a baking sheet (12 x 8.5 inches), grease with butter and sprinkle with breadcrumbs.
Grate one piece of dough on a coarse grater and gently press it with the palm of your hand. Bake in a preheated oven at 375 °F / 190 °C for about 20 minutes. Let it cool down after baking.
Let's prepare the filling. Beat the egg whites with a mixer until stiff and gradually add powdered sugar mixed with vanilla sugar.
Add the vanilla pudding and beat again. Gradually pour in the oil, stir constantly.
Spread the prepared cream on the baked and cooled dough.
Wash the raspberries and let them drain. Layer them evenly on the spread filling and grate the second dough on top.
Bake in the oven at 375 °F / 190 °C for about 40 minutes - (after 10 minutes, bake only with the top baking function).
Sprinkle with powdered sugar and cut into slices. Enjoy your cake!