| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Dessert | 6 | Servings |
INGREDIENTS
| 5 | Eggs; separated | |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1 | pt | Fresh raspberries |
| 1 | qt | Heavy cream |
| 3/4 | c | Powdered sugar |
INSTRUCTIONS
Preheat oven to 400F. Beat egg whites until stiff. Combine 1/2 cup sugar with egg yolks & beat until creamy & lemon colored. Fold flour & baking powder into batter. Fold in egg whites. Spread 1/4 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 3/4 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 1/2 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, http://www.erols.com/hosey.
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