Raspberry cake

I started making this cake for a surprise party and thought it would be perfect, especially since I had fresh raspberries on hand. I once had an issue with the butter; I used one with only 65% fat, and the cream turned out a bit soft, but I managed in the end. The tip about beating the egg whites with brown sugar is worth remembering, as it creates a stable meringue. The recipe isn’t complicated,… EN: View full recipe: Raspberry cake