Grease an ovenproof dish (approx. 22 cm Ø). Melt 3 tablespoons of butter and let it cool down briefly. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Select the raspberries, rinse carefully if necessary and drain.
Mix flour and sugar in a mixing bowl. First add eggs one after the other with the whisks of the mixer. Then add cream and milk, and finally liquid butter.
Spread raspberries in the mould. Pour the dough over it and bake in the hot oven for about 45 minutes. Remove from the oven and let cool down briefly. Dust with icing sugar and serve still warm.