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Use the back of a spoon to press the raspberries through a sieve.
Place toothpicks around a cake layer as a guide when splitting with serrated knife.
Use a pastry brush to spread the raspberry puree on a split cake layer.
Using a large knife or kitchen shears, carefully cut out and remove the backbone.
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Place firm ripe berries with stem down on a cutting board. With a sharp knife, make cuts 1/8…
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