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1
Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
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2
Sift together 1 c flour, baking powder, and salt into medium bowl.
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3
Beat sugar and 8 T butter in separate bowl with an electric mixer until blended and fluffy. Add eggs individually, beating well in between each egg.
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4
Stir in flour mixture in 3 batches with a rubber spatula.
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5
Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
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6
Set aside to cool completely on cooling rack.
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7
For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
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8
Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
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9
Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
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10
Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
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11
Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
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12
Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
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13
Whisk remaining egg whites in a large bowl until stiff peaks form.
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14
Whisk cream in another large bowl until stiff peaks form.
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15
Using a rubber spatula, mix half of the whipped cream into the paste and gently fold in whites while maintaining the volume of the whites.
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16
Fold in remaining whipped cream.
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17
Spread half (about 1 cup) of the filling over the cake and scatter raspberries over it. Cover the raspberries with remaining filling and smooth evenly.
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18
Bake in over at 325 until filling is golden and browned in spots, approximately 1 1/2- 2 hours. Filling should feel springy to the touch.
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19
Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.
