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All you need for Jacques Pépin’s three-ingredient Raspberry Cake—that he makes here with his granddaughter Shorey—is a store-bought pound cake, raspberry jam + sour cream. (Even master chefs take shortcuts sometimes!)
For more shortcut cake recipes, try this Shortcut Lemon Bundt Cake or this Coconut Cake.
- 1 pound cake2/3 cup seedless raspberry jam3/4 cup sour cream
Using a long, thin knife, trim the cake top, sides and ends, removing about 1/4-inch of the exterior so the cake is smooth and straight. Place the cake trimmings in a food processor and process for about 15 seconds to turn the trimmings into crumbs. (You should have about 1 1/4 cup crumbs.)
Place two pieces of wood, about 1/4-inch thick, against the long sides of the trimmed cake. Place your knife flat against the wood and, using it as a guide, cut a slice about ¾ inch thick from the cake. Set this bottom slice aside and repeat so the cake is cut into a total of 4 slices.
Heat the jam in a small cup in a microwave oven for 1 minute, then stir with a whisk to make it smooth and spreadable. Using a spoon, coat the bottom slice of the cake with about 2 tablespoons of the warmed jam. Place the second cake slice on top and coat it with more jam, then repeat with the remaining slices of cake. Use the rest of the jam to coat the top and sides of the cake. Sprinkle the crumbs on the top and sides of the cake, pressing them with your hand. Refrigerate until ready to serve.
At serving time, cut the cake into 1-inch slices and serve each with a tablespoon of sour cream.