For 4 people
For 4 people
Wash and drain the raspberries.
Once the butter has a consistency of ointment, dice.
Put the fruits in a bowl with the cornstarch and 35 grams of sugar, then set aside.
In a bowl, mix the flour, the rest of the sugar, brown sugar, butter, egg yolk and yeast. Work the dough by hand, until a friable texture is obtained, identical to that of the breadcrumbs.
Put 2/3 of the dough in another bowl and add a tablespoon of water. Make a ball of dough.
Preheat the oven to 180°C and butter a mold.
Spread the dough ball on baking paper and place it at the bottom of the mold.
Add a layer of raspberries, then the crumbled dough.
Cook for 30 to 35 minutes.
Reserve cool for 2 hours before serving.
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