Sernik (Cottage Cheese Cake with Raspberries)

The eggs (8) are beaten to a foam with the sugar (1 tea cup). Add the rice flour (3 tablespoons) and beat again. Add the cottage cheese (400 g) and the sour cream (1 coffee cup) and beat again. Add the vanilla (1 sachet) and the melted butter (1 coffee cup) and beat once more. The resulting mixture is poured into a non-stick baking dish and smoothed out. The raspberries (250 g) are distributed evenly on top. The sernik is baked in a moderate oven until fully done. When pricked with a toothpick, nothing should stick to it. Serve well chilled.