For the butter cookie cake with raspberries, beat yolks, sugar and oil until foamy. Stir in flour and baking powder. Depending on the firmness of the dough, add a dash of water. Beat egg whites until stiff and stir into the batter. Bake for approx. 10-15 min at 150 degrees. Then bring 300 ml water and 100 ml raspberry syrup to a boil and stir in the vanilla pudding powder.
Stir the raspberries (coarsely mashed if necessary) into the custard mixture and pour onto the cooled cake base. Whip 500 ml of whipped cream and 2 packages of cream stiffener until stiff and spread on the cooled raspberry mixture. Finally, top the cake with butter cookies.