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Make a dough from flour, 2 egg yolks, 150 g butter, 100 g sugar, sour cream and baking soda mixed with vinegar.
Roll out the dough making an even sheet and place it in a baking pan, greased and powdered with flour. Preheat oven and bake the dough at low heat.
Whip 2 egg whites then gradually add 2 cups sugar and 2 cups fresh raspberries. When foamy, spread it on top of the dough in the pan and leave it in the oven for another 5 min.
Take out the pan from the oven, and cut the cake into slices while hot, using a knife with a wet blade. Decorate each slice with a fresh raspberry on top.
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