Upside-Down Raspberry Cake
Makes one 9-inch cake; serves 8 to 12
You will like the combination of fresh and baked raspberries in this dessert. Plan to make this when you can find good quality raspberries. When cooking school in Paris, we used gorgeous raspberries in our desserts that were the size of quarters.
Ingredients:
1/2 cup (1 stick) butter, very soft
3 cups fresh or frozen raspberries, plus 1 cup fresh raspberries to decorate
11/2 cups plus 3 tablespoons plus 1 teaspoon sugar, divided
5 large eggs, separated
1/4 ounce (1 envelope) active dry yeast
3 tablespoons warm water
1 ¼ cups all-purpose flour
Directions:
Preheat the oven to 375ºF. Take a 9-inch spring form pan and detach the bottom. Cover the top of the pan bottom with aluminum foil and then wrap the excess foil under the bottom. Attach the pan sides to the bottom, lock in place, and then unwrap the foil and wrap up around the sides of the pan. Use 1 tablespoon of the margarine to grease the bottom and sides of the pan.
In a small bowl, toss the 3 cups of raspberries with the 3 tablespoons of sugar. Place in the bottom of the pan and spread to evenly cover the bottom.
With a stand or hand-held electric mixer or by hand with a whisk, beat the egg yolks with the 1 1/2 cups sugar in a large bowl for 5 minutes on high speed, or until the mixture is thick. Scrape the bowl down halfway through.
In a separate small bowl, mix the yeast with 1 teaspoon sugar and warm water. Let sit 5 minutes. Add to the egg and sugar mixture and mix. Add the remaining 7 tablespoons of soft margarine and whisk well.
In a separate bowl, use an electric mixer on high speed to beat the egg whites until stiff and then fold into the batter.
Pour the batter on top of the raspberries. Bake for 45 minutes or until a skewer inserted in the cake comes out clean. Let cool.
To serve, run a sharp knife along the sides and then remove the outer ring of the spring form pan. Place a serving plate on top of the cake and then turn the cake over onto the plate. Remove the bottom of the pan. Just before serving, scatter the 1 cup of fresh raspberries on top. Store covered with plastic in the refrigerator for up to three days.
ABOUT PAULA SHOYER
Paula Shoyer is the leading authority on Jewish baking and cooking. This busy mother of four believes that a healthy diet can include desserts . . . if they are homemade. A former attorney, she graduated from the Ritz Escoffier pastry program in Paris, and now teaches French and Jewish baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, Paula has appeared on Food Network’s Sweet Genius, Hallmark’s Home & Family, the syndicated talk show, Daytime, Good Day New York on Fox, NBC Washington and Baltimore. Paula lives in Chevy Chase, MD. To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com.