For the cake icing: Blend powdered sugar, egg white, lemon and orange juice with a mixer. Pour the mixture into a bain-marie* and cook over low heat. (The mixture will soon harden.) When small mounds begin to form, remove the mixture from the heat, beat with a mixer and let cool. Cut the ETİ Browni cakes in two horizontally. Spread the mixture on top of one of the cake pieces and then arrange the raspberries. Spread some more mixture on the other piece and place it on top. Repeat for the other three Browni cakes. Spread the remaining mixture in waves on top of the ETİ Browni cakes. Garnish each portion of ETİ Browni with raspberries, mint leaves or grated chocolate.
*Note: A bain-marie (double boiler) refers to two saucepans, one on top of the other. Water is placed in the bottom pan. The contents of the top pan are cooked with steam.