Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with short pastry of 3 mm height, partially bake in oven at 200°C for 5 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least an hour.
Beat all the ingredients together in a mixer equipped with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Line a baking tin with borders with short pastry of 3 mm height, partially bake in oven at 200°C for 5 minutes. After cooling, spread a layer (half centimeter) of raspberry extra jam and place in freezer for at least an hour.
