Framboisier
Framboisier
Ingredients
- 2/3 cup (150 ml) sugar
- 4 eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) unbleached all-purpose flour
- 3 tablespoons (45 ml) unsalted butter, melted and partially cooled
- 2 eggs
- 1/2 cup (125 ml) sugar
- 3 tablespoons (45 ml) water
- 2 tablespoons (30 ml) honey
- 1 cup (250 ml) unsalted butter, cut into pieces and softened
- 4 oz (112 g) white chocolate, melted and partially cooled
- 7 oz (200 g) almond paste
- Red food colouring
- 625 millilitres (2 1/2 cups) fresh raspberries
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) square Pyrex cake pan. Line with parchment paper, letting the paper hang over 2 opposite sides.
- In a bowl, beat the eggs, the sugar and the vanilla with an electric mixer until the mixture turns pale and triples in volume, about 8 minutes.
- Gently fold in the flour with a spatula. Gently stir in the butter.
- Pour the batter into the cake pan. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
- Let cool for 10 minutes. Run the tip of a thin-bladed knife around the inside of the dish. Unmould onto a cooling rack. Let cool completely.
Framboisier