July 14, 2018

RASPBERRY SLICE–a request for a recipe.

raspberry slice

This is not a recipe, but a request for one!  The raspberry slice or pavé framboise is a delicious thing that I sometimes buy from our favourite boulangerie in Descartes.

raspberry slice2

I would really like to know how to make it!  It comes as a large square which I usually then cut into four smaller squares to serve as a dessert or with a cuppa.  A whole slice takes some eating but a small one is quite manageable – in fact we can usually manage a couple!

raspberry slice3

Its type is very much a throw back to my childhood and I’m sure that either my mum used to make something similar or it was served for pudding at school dinners.

I have looked in my cookbooks and on the internet and none of the recipes I have found seem quite right.  Some have a pastry base, some have coconut in the topping, but this has neither of those.

The top and bottom are the same, a bit like a firm but crumbly cake or soft biscuit texture.  Definitely not pastry yet the top looks like it has been given an egg wash glaze.  In between there is a raspberry layer which could be jam or just fruit.  Either way it is delicious!

So, if anyone out there has any idea how to make it, I would be very pleased to hear about it!

7 comments:

  1. I'll see what I can find. The cake part seems to me to be a softer version of the Poitou broyau, which is a sort of hard shortbread. Pavé framboise goes fantastically well with coconut cream chantilly btw.

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  2. I think this is fairly close: Pavés sablés amandes et confiture de framboise. She doesn't glaze and score, but you could.

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    1. Susan, the picture does look very similar and it sounds about right. I'll give it a try!

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  3. I've emailed the French apéro group. We might get someone's granny's recipe :-)

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    1. What a great idea! It will be fun to see what turns up.

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  4. It's hard to tell without tasting it (and Descartes is a bit too far away to pop out and try it) but I was wondering if your boulanger might be from Brittany originally because the crumbly cake and soft biscuit does make me think of the legendary Gâteau Breton. I thought it might be some variation on that theme.

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    1. Phil, that makes sense. If I manage to reproduce it I'll post the recipe and then you can try it. Of course, it would be worth planning a trip to Descartes just to try a slice! Descartes is a very interesting place....

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