Ingredients
- 2 cup flour, plus more as needed
- 1 teaspoon baking powder
- 1/8 teaspoon fine salt
- 1/2 pound unsalted, uncultured butter, plus more for
- 1 cup sugar
- 2 cup egg yolks
- 3/4 cup raspberry jam
Preparation
Baking Directions:
1.Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside.
Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes.
Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes.
With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
2.Turn dough onto a lightly floured surface; bring it together with your hands.
Divide dough in half and form 2 balls.
Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.
3.Arrange an oven rack in center of oven; heat to 350°.
Grease a 10” springform pan with butter.
Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan.
Gently pat grated dough to even it out.
Spread jam evenly over dough, leaving about a 1/2” border around edges.
Grate remaining dough over jam layer; pat gently until surface is even.
Bake until light golden brown, about 25–30 minutes.
Let cool completely in pan, on a rack, before cutting into wedges.