For the base, beat the eggs, sugar and oil until foamy, then fold in the flour and baking powder mixture. Place on a greased and floured baking sheet, bake at 170-180 degrees for about 15-20 minutes in a non-preheated oven and let cool. For the raspberry layer, boil the syrup with the custard powder, then add the raspberries and let them swell again briefly. Spread on the base while still warm and allow to cool. For the cream, first whip the cream until stiff, then also whip the QimiQ until fluffy. Finally, add both and mix well. Spread this cream on top of the raspberry layer. Cover the cake with the square butter cookies and chill.