Whip eggs and sugar thoroughly together – it should become white and fluffy.
Melt the margarine and whisk it into the egg mixture.
Add flour and whip it into the egg mixture – the dough will probably become a bit elastic. That's okay!
Spread the dough evenly on the baking sheet (it should cover almost the entire sheet).
Distribute the jam in dollops all over the dough, and gently spread it to cover the dough.
Melt the margarine in a saucepan and remove it from the heat (it shouldn't be too hot when the eggs are added, as they will clump).
Add the rest of the ingredients and stir until smooth.
Distribute the mixture in dollops on the cake, making it easier to spread evenly.
When the mixture is evenly spread, place the cake in the oven for 15-20 minutes at 225 degrees Celsius (437 degrees Fahrenheit).
Place the cake on a wire rack to cool.
Cut it into slices and optionally decorate with icing and freeze-dried raspberries.
