| 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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