For the raspberry slices, first prepare the base.
For this, beat the eggs with the sugar until foamy, add oil and water. Mix flour with baking powder and fold in, spread on a baking tray. Bake in the preheated oven at 170 degrees for about 25 minutes.
For the cream, boil raspberry juice and water. Dissolve the custard powder in a little water and stir into the raspberry juice until the mixture is firm. Stir the (frozen) raspberries into the hot mixture. Spread the cooled raspberry cream on the sponge cake. Whip the cream with cream stiffener and spread on the raspberry cream.
Sprinkle the raspberry slices with chocolate shavings and chill for approx. 1 hour.