Raspberry pie with long fingers

Extra requirements: food processor, square cake mold 25 x 25 cm, baking paper.

Grease the cake pan generously and cover the bottom with baking paper.

Make sure that the butter is soft.

Let the raspberries in a sieve above a bowl in one to two hours thaw.

Collect the sprouting juice in the bowl.

Puree the drained fruits in the food processor.

Rub the puree over a bowl through a sieve until only the seeds remain in the sieve.

Halve the long fingers.

Stick the long fingers close together with the sugar side against the edge of the mold with the straight side against the bottom.

Line up all the walls of the mold.

Preheat the oven to 160 ° C.

In a bowl, beat the butter with the sugar to a pale, airy cream.

Beat the eggs one by one, add another egg only if the previous one is completely absorbed.

Then beat the flour with a pinch of salt and two to three tablespoons of raspberry puree through the batter.

Carefully pour the batter into the mold and smooth the top.

Slide the mold into a ridge in the middle of the oven and fry the cake in fifty minutes until golden brown.

The cake is cooked like a satay stick, which you put in the middle of the cake, comes out dry again.

Allow the cake to cool for 5 minutes in the mold.

Place a flat dish on the mold, turn them together and let the cake slide on the plate.

Pull off the parchment paper and gently re-apply the cake using two spatulas, so that the convex side of the long fingers protrudes upwards again.

Let the cake cool down further.

In a bowl, beat the whipped cream with the tablespoons of sugar, whipped cream stiffener and two to three tablespoons of raspberry juice.

Spread the rest of the raspberry puree over the cake.

Spoon the raspberry cream and spread the cream between the long fingers over the cake.

If necessary, insert the remaining long fingers as scoops in the room.

Garnish with raspberries if necessary.