READY IN: 3hrs 10mins




  • Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
  • Sift together 1 c flour, baking powder, and salt into medium bowl.
  • 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.
  • Stir in flour mixture in 3 batches with a rubber spatula.
  • Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
  • Set aside to cool completely on cooling rack.
  • For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
  • Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
  • Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
  • Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
  • Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
  • Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
  • Whisk remaining egg whites in a large bowl until stiff peaks form.
  • Whisk cream in another large bowl until stiff peaks form.
  • 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.
  • Fold in remaining whipped cream.
  • 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.
  • 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.
  • Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.