Sift cake flour and baking powder into a bowl. Add sugar and salt, then mix well.

Add cold butter and use a scraper to cut it into small pieces while mixing with the flour.

Rub the mixture with your hands until it becomes crumbly and resembles coarse sand.

Add cold milk and mix until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.

In a saucepan, combine frozen raspberries and sugar. Cook over high heat, stirring constantly until thickened.

Remove from heat, add lemon juice, and mix. Let the jam cool completely.

Roll out the chilled dough to a thickness of 2cm. Trim the edges and cut into 4 equal pieces.

Brush the tops with egg wash and bake in a preheated oven at 180°C for 15–20 minutes.