Himbeerkuchen

Instructions

1. Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
2. Sift together 1 c flour, baking powder, and salt into medium bowl.
3. Beat sugar and 8 T butter in separate bowl with an electric mixer until blended and fluffy. Add eggs individually, beating well in between each egg.
4. Stir in flour mixture in 3 batches with a rubber spatula.
5. Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
6. Set aside to cool completely on cooling rack.
7. For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
8. Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
9. Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
10. Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
11. Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
12. Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
13. Whisk remaining egg whites in a large bowl until stiff peaks form.
14. Whisk cream in another large bowl until stiff peaks form.
15. Using a rubber spatula, mix half of the whipped cream into the paste and gently fold in whites while maintaining the volume of the whites.
16. Fold in remaining whipped cream.
17. Spread half (about 1 cup) of the filling over the cake and scatter raspberries over it. Cover the raspberries with remaining filling and smooth evenly.
18. Bake in over at 325 until filling is golden and browned in spots, approximately 1 1/2- 2 hours. Filling should feel springy to the touch.
19. Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.