Grated rind of 1 lemon, or 1 teaspoon prepared lemon peel
2 packages frozen raspberries, thawed and well drained
Chantilly Cream, made with 1 cup heavy cream, stiffly whipped
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 cup granulated sugar
6 tablespoons water
1 1/2 cups sweet white wine
2 tablespoons brandy
Grease and flour 9-inch springform pan. Sprinkle with sugar, discarding
excess. Heat oven to 350 degrees F.
Cake: Sift flour, arrowroot and salt. Using electric mixer, beat 3 whole eggs, 2 yolks
and sugar until thick.
Beat 2 whites until they hold soft shape. Fold into egg and sugar mixture alternately
with flour mixture and lemon rind. Pour into prepared pan.
Bake for 45 to 60 minutes or until cake pulls away from pan.
Turn out onto wire rack and cool.
With serrated knife, cut out cone from center of cake, 5 to 6 inches wide and 2 1/2 inches deep.
Lift out cone and set aside. Pour about 2/3 of Wine Syrup gradually into cake cavity.
Fill center with 1/2 the Chantilly Cream and 1/2 the raspberries. Replace cone;
moisten with remaining Wine Syrup. Spoon remaining Chantilly Cream over top and
add remaining raspberries.
Wine Syrup: Heat sugar with water. Boil for 2 minutes. Cool. Stir in wine and
If unable to find raspberries, blackberries may be substituted.