FOR THE FILLING AND TOPPING
4 cups of fresh raspberries (600 g)
1/2 cup of granulated sugar (90 g)
1 cup of heavy cream, chilled (240 ml)
2 tablespoons of confectioner's sugar
FOR THE CAKE
2 cups of all-purpose flour (240 g)
1/4 cup of granulated sugar (45 g)
3 teaspoons of active dry yeast
1/2 cup of unsalted butter or margarine, softened (100 g)
1 egg
1/2 cup plus 2 tablespoons of milk (150 ml)
2 tablespoons of unsalted butter or margarine, melted
FOR THE FILLING AND TOPPING
4 cups of fresh raspberries (600 g)
1/2 cup of granulated sugar (90 g)
1 cup of heavy cream, chilled (240 ml)
2 tablespoons of confectioner's sugar
FOR THE CAKE
2 cups of all-purpose flour (240 g)
1/4 cup of granulated sugar (45 g)
3 teaspoons of active dry yeast
1/2 cup of unsalted butter or margarine, softened (100 g)
1 egg
1/2 cup plus 2 tablespoons of milk (150 ml)
2 tablespoons of unsalted butter or margarine, melted
PREPARE THE TOPPING: wash the raspberries and reserve some (4 to 6) for garnishing
Remove and discard the stems from the remaining raspberries and divide them in two
Cut one half of the raspberries into halves, lengthwise, and place them on a plate
Sprinkle with 1/4 cup of granulated sugar. Reserve
In a medium bowl, mash the other half of the raspberries with the remaining granulated sugar. Reserve
In a stand mixer, beat the heavy cream with confectioner's sugar until stiff peaks form
Cover and refrigerate
PREPARE THE CAKE: In a large bowl, sift together the flour, granulated sugar, and yeast
Add the softened butter or margarine, cutting it into the dry ingredients with two knives in crosswise motions, until it forms crumbs
Preheat the oven to 220°C (very hot)
Crack an egg into a bowl, add milk to make 3/4 cup, and mix with a fork
Make a depression in the center of the flour mixture, pour in the egg mixture, and stir quickly with a fork until it forms a batter
Place the batter in a 20 cm diameter round cake pan, lightly greased, and smooth the surface to make it uniform
Bake in the preheated oven for about 25 minutes or until golden
While the cake is still warm, pass a knife around the edges of the cake pan, demold the cake, and cut it into two layers with a serrated knife
Place the bottom layer of the cake on a plate, with the cut side up and brush with melted butter
Mix the mashed raspberries with the beaten eggs
Spread half of this mixture over the cake
Cover with the other half of the cake, with the cut side down
Spread the remaining raspberry mixture over the top
In the center, place the whipped cream and garnish with the reserved whole raspberries
Serve warm, in slices
303 calories per slice
Sparkling demi-sec (semi-dry) or sweet dessert wines
$ M Chandon, Brazil; Chateau Les Gravelines 89, France
$$ Torre de Gall, Spain; Kendall Jackson Muscat Canelli 95, California, USA
