Recipe: Fairy Pie

1/2 cup butter

1 1/4 cups sugar

1/2 cup plus 2 tablespoons flour

1 teaspoon baking powder

Dash salt

4 eggs, separated

1/4 cup goat milk

1 teaspoon vanilla

1 cup chopped walnuts, optional

1 (10-ounce) package frozen raspberries, packed in sugar syrup

1 1/2 teaspoons cornstarch, or less

Whipped Cream

Cream together butter and 1/2 cup sugar. Combine flour, baking powder and salt. Beat egg yolks with goat milk. Add flour and egg mixtures alternately to creamed mixture. Pour batter into 2 greased 8-inch round layer cake pans. Spread evenly to edge, forming thin layer. Beat egg whites until stiff. Gradually beat in 3/4 cup sugar. Blend in vanilla. Add nuts.

Spread meringue on batter in layer pans to within 1 inch of edge. Bake at 350 degrees 25 minutes or until wood pick comes out clean. Remove from oven. Cool on racks 10 minutes, then remove from pans and cool completely. Drain syrup from raspberries into saucepan. Blend in cornstarch. Cook and stir until thickened. Add berries.

To serve, cut each layer into 4 to 6 wedges. Top each wedge with spoonful of whipped cream. Drizzle some of raspberry sauce over cream. Makes 8 to 12 servings.