Warm the milk in a pot lukewarm, remove from the stove. Dissolve yeast in it. Put flour, butter, 1 egg, 25 g sugar and 1 pinch of salt in a bowl. Add the yeast milk, first with the dough hooks of the hand mixer, then with floured hands knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
Separate 3 eggs. Mix pecorino cheese, egg yolks, 75 g sugar and 1 pinch of salt. Sprinkle with sauce powder and stir in. Sort the raspberries and add 150 g raspberries to the cream
Knead the dough again and roll it out on a floured work surface until round (approx. 30 cm Ø), place it in a greased springform pan (approx. 26 cm Ø) and press the rim firmly. Spread the cheese mixture on the dough
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes (cover after approx. 30 minutes if necessary)
Remove the cake from the oven and let it cool down on a cake rack. Heat the jelly. Fold in the remaining raspberries and place on the cake just before serving
waiting time approx. 1 1/2 hours