Preheat oven to 400F. Beat egg whites until stiff. Combine 1/2 cup sugar with egg yolks & beat until creamy & lemon colored. Fold flour & baking powder into batter. Fold in egg whites. Spread 1/4 of batter in very thin layer over shallow 9-inch round pan. Bake in oven for 20 minutes. Remove immediately from pan & cool. Repeat for 3 layers. Reserve several rasberries for decoration. Place remaining raspberries in saucepan with 3/4 cup sugar. Simmer over low heat until syrupy. Cool & chill. Whip cream with powdered sugar to consistency of light frosting. To assemble cake, spread first layer with thin coating of raspberry sauce. Spread a 1/2 in thick layer of whipped cream. Cover with second layer. Repeat until assembled. Cover sides with whipped cream. Garnish with reserved raspberries. Chill before serving.

Heck's

Detroit Ave, Cleveland. Wine:

Chateau Frillon, Sauternes, 1979

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.