Recipe: Raspberry Cake (Summer Pudding)

RASPBERRY CAKE

1 1/2 pounds day-old French bread or Vienna bread
1 pound unsalted butter at room temperature
2 cups granulated sugar
6 to 8 cups frozen raspberries, with juice, defrosted
1 1/2 cups raspberry puree
1 quart sour cream sweetened with 2 tablespoons light brown sugar
1 pint fresh raspberries

Butter the inside of a 10-inch mold that is approximately 3 inches deep. Dust with sugar.

Remove the crusts from the bread and slice the bread approximately 1/2-inch thick. Butter one side of the bread slices and line the bottom and sides of the mold, pressing the buttered side of the bread to the dish. Generously smooth additional butter over the bread-lined mold. Sprinkle with approximately 1/2 cup of sugar. Add half the raspberries and juice; sprinkle with another 1/2 cup of sugar and add another layer of buttered bread. Smooth more butter on the bread; layer with more raspberries and sugar as before. Finish with a layer of buttered and sugared bread.

Cover the mold with plastic wrap and place a flat plate or baking sheet on top; weight down evenly and chill on a tray in the refrigerator for at least 6 hours, preferably overnight.

TO SERVE:
Unmold the cake by wrapping hot damp towels around the mold and inverting onto a serving plate. Slice and place one slice on each serving plate. Drizzle raspberry puree over the top and sides of the cake. Top with sweetened sour cream and garnish with fresh raspberries.

Serves 16.