Line a 24 cm x 24 cm cm spring form pan or a baking pan with parchment paper.
Sift the flour into a bowl along with the baking powder and powdered sugar.
Add the yolks, pieces of cold butter and salt
Quickly chop with a knife or Shortcrust pastry chopper.
Then knead until a uniform dough is formed.
Divide it into two parts, wrap both parts in foil and place one in the freezer and the second half in the refrigerator for about 30 minutes.
Place the second piece by piece on the bottom of the form and level
After 30 minutes roll out the piece from the refrigerator into the baking pan.
Then prick the bottom with a fork and bake at 160ºC for about 15-20 minutes until golden brown. Remove and leave to cool.
Mix the egg whites together with a pinch of salt until stiff.
At the end of mixing, add sugar a spoonful at a time until you obtain a thick meringue-like mixture
Reduce the mixer speed and add the pudding slowly then pour in the oil in a gentle stream and mix all well.
Place the foam on the bottom, then arrange the raspberries covered with powdered sugar and potato flour, and grate the frozen part of the dough using the large holes of a grater.
Bake at 160ºC for approx. 40 - 45 minutes until the top is golden brown. After baking, let cool and sprinkle lightly with powdered sugar. Enjoy!