Yield: 8 to 10 servings
Lots of fun to make, and the cake itself is the reward.
• 3 eggs
• 1 cup sugar
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup thick applesauce
• 1/2 cup pureed raspberries
• confectioners' sugar
• 2 cups sweetened fresh raspberries
• whipped cream
Preheat oven to 425 degrees F. Beat eggs and sugar together until thick and lemon colored. Sift flour with baking powder; fold into egg mixture. Melt butter and fold liquid part slowly into egg and flour mixture. (Discard white solids of butter.) Pour about 2/3 cup batter into a greased, preheated 8-inch skillet. Cook 5 to 7 minutes, until lightly browned. Gently remove cake; tip out onto rack. Repeat for 5 more cakes, regreasing and reheating skillet for each. Combine applesauce and raspberry puree; spread between layers of cake. Sprinkle top with confectioners' sugar, pour fresh raspberries over all, and serve with whipped cream.
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