Here is a nice recipe from http://et-laine.blogspot.com/. The orignial post has a loverly photo of the cake. Now I just copied it here so that I could try it later by myself.
Crust:
250 grams of flour
125 grams of sugar
150 grams of cold butter
2 grams of baking powder
3 egg yolks
Mix the flour with the baking powder in a bowl. Make a whole in the middle in which you put the butter in pieces, the sugar and the egg yolks. Mix these last three ingredients with a fork without mixing them with the flour. When this mixture is homogenous (you will have butter flakes), mix it with the flour. Do this as quick as possible to prevent the butter flakes to get too soft. Cool for at least 1 hour in the fridge.
Roll the pastry with a rolling pin to a 5 mm thick sheet. Transfer it to your buttered cake tin (I used a 26 cm diameter round tin). Put in the freezer for about 15 minutes. Heat the oven to 180 °C. Butter a piece of parchment paper that will fit in your cake tin while covering the sides. Put in buttered side down on the pastry and fill it with for example dried beans. This is to prevent the pastry to fall down from the walls of the cake tin when it bakes. Bake the pastry for about 10-15 minutes, remove the parchment paper and beans and bake until the pastry starts to get color. Remove from the oven.
Raspberry mousse:
600-700 grams of raspberries
150 grams of sugar
50 grams of flour
3 egg whites
optional: some dinner spoons of raspberry liqueur
Cook the raspberries with the sugar on a medium fire under occasional stirring until they have fallen apart completely. Reduce the volume a bit by letting it cook for some minutes. Remove the seeds by pressing the raspberries through a sieve. Add flour (and liqueur) and stir well. Beat the egg whites to snow and mix them with the raspberries. Fill the pre-baked crust with the raspberry mousse and bake in the oven at 180 °C for 15 min.
