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1
Lb.
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2
cake: Preheat oven to 300 degrees.
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3
In a electric mixer
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4
(preferably fitted with a paddle), cream butter and sugar on low speed till light and creamy, about 10 to 15 min.
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5
Add in vanilla and cheese and mix.
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6
With the motor running, add in yolks, 1 at a time, and mix till incorporated.
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7
In a separate bowl, stir together flour, baking pwdr, and salt.
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8
Add in flour mix to butter mix and mix till just incorporated.
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9
Don't over mix.
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10
Transfer mix to a large bowl.
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11
In a clean bowl with cleaned beaters, whip egg whites till they hold soft peaks.
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12
Fold one third of egg whites into batter to lighten, then gently mix in the remaining whites.
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13
Pour batter into a well-greased loaf pan (6 c. capacity) and bake for 1 hour, or possibly till a cake tester comes out clean.
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14
Crisp: In a large bowl stir together all crisp ingredients except butter till well combined.
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15
Add in butter with your fingers or possibly with an electric mixer till the mix forms a moist, coarse dough.
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16
Cut four to five 1/2-inch lb.
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17
cake slices and lightly toast in a toaster or possibly under a broiler.
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18
Break the slices into quarters and arrange in a tight single layer in the bottom of a 9 by 9-inch glass baking dish.
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19
Combine berries, flour, and sugar in a small bowl and distribute over cake Drizzle cream over berries and top with crisp topping.
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20
Bake at 350 degrees for 45 to 50 min, or possibly till topping is crisp.
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21
Cold slightly and serve hot.
