Raspberry Tarte

Beat the eggs until they become frothy

Add the all-purpose flour and baking powder, and mix for 5 minutes more

Combine the bread crumbs and butter, and mix delicately

Place the mixture in a cake pan or tart shell, preheated with butter

Bake in a moderate oven (180°C), preheated, for 30 minutes to brown or until a toothpick inserted comes out clean

Remove from the oven, let cool, and unmold

Prepare the filling: remove seeds from raspberries, and reserve

In a saucepan, combine all-purpose flour and water, and cook over medium heat, stirring constantly, until the mixture thickens

Add the raspberries and cook until they become soft

Remove from heat, let cool, and slice

Cut slices of cake and reserve

In a large serving dish, create layers alternating between cake, raspberry filling, and ice cream (leave some in the refrigerator to spread easily)

Finish with ice cream, cover with plastic wrap, and freeze for at least 30 minutes before serving

Leave at room temperature for 12 servings.