Recipe - Gateau Framboise

5 Eggs; separated
1 One fourth cup Sugar
1 One fourth cup Flour
1 teaspoon Baking powder
1 pt Fresh raspberries
1 qt Heavy cream
Three fourths cup Powdered sugar

Preheat oven to 400F. Beat egg whites until stiff. Combine One half cup sugar
with egg yolks & beat until creamy & lemon colored. Fold flour & baking
powder into batter. Fold in egg whites. Spread One fourth of batter in very thin
layer over shallow 9inch 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 One half 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.