Mix raspberries with 3 tablespoons of sugar and vodka. Leave for some minutes.

Cream butter with powdered sugar and vanillin.

Divide whites for yolks. Put yolks one by one in butter cream, add lemon juice, zest, salt, yogurt, flour and starch. Whisk whites with 2 tablespoons of sugar, add carefully in the mixture.

Put a halve of the mixture in greased mold, scatter over berries. Cover with the remaining mixture and bake for 35-40 minutes over 320-355°F.