Serves 10 to
1 cup flour
1/2 cup butter
3/4 cup brown sugar
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1 teaspoon vanilla
1/2 pint whipped cream
flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350
degree oven, stirring often until golden brown. Press half of the crumb mixture
in bottom of a 10-inch springform pan.
In bowl of an electric stand mixer,
combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed
until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6
hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter