Base :
Beat the margarine, sugar and eggs until fluffy, then fold in the flour and baking powder.
Bake at 160° to 175° for 20 minutes.
Topping :
Mix 1/2 liter of water, pudding powder, quench and 1 tablespoon of sugar and bring to the boil. Set aside and immediately stir in the raspberries, allow to cool slightly and spread the mixture on the cake base in the baking tray. Beat the cream, cream stiffener and sugar until stiff and spread on the berry mixture. Top with butter biscuits and sprinkle with powdered sugar.
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