Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Eggs; separated |
| 1¼ cup | Sugar |
| 1¼ cup | Flour |
| 1 teaspoon | Baking powder |
| 1 pint | Fresh raspberries |
| 1 quart | Heavy cream |
| ¾ cup | Powdered sugar |
Preheat oven to 400F. Beat egg whites until stiff. Combine ½ cup sugar with egg yolks & beat until creamy & lemon colored. Fold flour & baking powder into batter. Fold in egg whites. Spread ¼ of batter in very thin layer over shallow 9-inch round pan. Bake in oven for 20 minutes. Remove immediately from pan & cool. Repeat for 3 layers. Reserve several rasberries for decoration. place remaining raspberries in saucepan with ¾ cup sugar. Simmer over low heat until syrupy. Cool & chill. Whip cream with powdered sugar to consistency of light frosting. To assemble cake, spread first layer with thin coating of raspberry sauce. Spread a ½ in thick layer of whipped cream. Cover with second layer. Repeat until assembled.
Cover sides with whipped cream. Garnish with reserved raspberries. Chill before serving.
HECK'S
DETROIT AVE, CLEVELAND. WINE:
CHATEAU FRILLON, SAUTERNES, 1979 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .