Butter for greasing
For the dough
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
2/3 cup heavy cream
1 tablespoon heavy cream (for brushing)
1/2 tablespoon cornstarch (for dusting)
For the filling
500 g fresh raspberries, halved
1/3 cup cornstarch
For the whipped cream
1 1/3 cups heavy cream, chilled and whipped
4 tablespoons cornstarch
1 tablespoon vanilla extract
8 whole raspberries (for decorating)
Butter for greasing
For the dough
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy cream
2/3 cup heavy cream
1 tablespoon heavy cream (for brushing)
1/2 tablespoon cornstarch (for dusting)
For the filling
500 g fresh raspberries, halved
1/3 cup cornstarch
For the whipped cream
1 1/3 cups heavy cream, chilled and whipped
4 tablespoons cornstarch
1 tablespoon vanilla extract
8 whole raspberries (for decorating)
Preheat the oven to a hot temperature (220°C)
Grease a 20 cm diameter round cake pan with butter
Prepare the dough: sift together the flour, baking powder, and salt in a large bowl
Add the cold unsalted butter and mix with your fingertips until the mixture resembles coarse crumbs
Add the heavy cream
Mix well to form a ball of dough
Place the dough in the prepared pan and spread evenly to form a disk
Brush the top with heavy cream and dust with cornstarch
Bake for about 20 minutes, or until the dough is firm and the surface starts to golden brown
Remove from the oven and let cool with the golden-brown surface facing up
Prepare the filling: mix the raspberries with cornstarch and let it sit for about 30 minutes
Prepare the whipped cream: in a mixer, whip the heavy cream until stiff peaks form
Add the cornstarch, vanilla extract, and continue whipping until the peaks are firm
Cut the baked dough disk in half horizontally
Place one half on a plate
Spread the raspberries with cornstarch over it
Use a spoon to distribute the whipped cream over the raspberries, reserving some for decorating
Cut the other dough half into six slices and place them over the filling
In the center, place the reserved whipped cream and decorate with whole raspberries
Serve immediately.
