I know I can freeze a crumb coated cake.
Can I also torte it and fill with rasberring filling, then crumb coat and freeze??
I would imagine you can.... I have seen and heard lots of bakers that make alot of popular cakes ahead of time, filled and not, and froze them. So I cant see why you cant
I would think it would also depend on the type of raspberry filling you have. A mousse type filling might get runny after defrosting it, which could cause a problem if you're icing dam is not thick enough.
I always fill, crumbcoat and freeze all my cakes the day before decorating them. Allow them to thaw at room temperature before decorating (at this point if the cakes are still frozen the icing does not set right). I no longer freeze cakes filled with fresh fruits as I have had my problems in the past. When fruits' juices thaw they've ruined the consistence of the filling. I learned by trying it. HTH