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1
Cut off the bread crusts.
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2
Cut 1 slice of bread into a 6cm circle and cut 2 slices of bread into half circles with 12 cm diameter.
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3
Cut the rest of the bread in half vertically, then diagonally to form a trapezoid.
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4
You should have 12 trapezoids.
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5
(You should size the bread to match the size of the bowl, but it should be roughly 9 cm high, 1.5 cm at the top, and 4 cm at the bottom.)
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6
Place the smaller bread circle into the bottom of the bowl.
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7
Layer the trapezoidal breads around the sides with the longer edge at the top.
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8
Connect the shorter edge to the bottom and overlap the slices around the bowl.
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9
Spread some butter over the overlapping sections to that they stick together.
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10
Place all of the ingredients except for the raspberries into a pot and boil on low heat.
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11
Add the raspberries, bring to a boil, and then let them cool.
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12
Place them in a colander placed in a bowl to separate the syrup from the berries.
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13
Stuff the berries from Step 7 into the bread mold from Step 2.
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14
Pour in the syrup.
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15
(Reserve some of the syrup for later.)
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16
Place the remaining 2 round slices of bread on top as a cover.
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17
Let it sit in the refrigerator overnight.
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18
Place a plate on top of the bowl and flip it over.
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19
If there are some sections that did not soak up the syrup, use the syrup set aside earlier to fill them in.
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20
Decorate the top and the edge with berries.
