This week's Tuesdays with Dorie recipe was selected by Mary Ann of Meet Me in the Kitchen. It's a light cake, a nice break from the traditional overly-sweet ones. The cake itself is more egg than flour, lending an airy feel to the overall product. The filling is cream cheese based, loaded with raspberries, and after it's all been assembled it's topped with whipped cream.
According to Dorie's directions, the cake should rise up considerably more than mine did. Mine also caved in on me while it was cooling, but I didn't worry too much about it. After cutting the cake down the middle, I just kept loading raspberries into the center until it finally looked flat when the top was back on. Same finished product, just a different method via improvisation.
This is one of those treats that gets a top-five count for Dorie's best. The cake is light through every bite, with whipped cream, whipped cream cheese, and the egg-based batter. The raspberries play the key role of flavor, and the others go into the background to support without argument. The only bad thing with this delectable is that it's so light and delicious, you could probably eat the whole thing in one sitting without really noticing.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 273-275