Place the shortcrust pastry in the spring form tin, press the edges flat against the base using a fork, prick the base all over.
Bake for approx. 15 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool, coat the base with the raspberry jam.
Beat the egg yolks, sugar and water in a bowl using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Mix the biscuits with all the other ingredients up to and including the cinnamon, add to the mixture in layers along with the egg whites, fold in with a rubber spatula, spread on top of the pre-baked base.
Bake for about another 20 mins. in the bottom half of the preheated oven (180 degrees). Remove the cake from the oven, leave in the tin and place on a cooling rack, allow to cool a little. Pour the icing over the top, leave to dry.