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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.
Cut off the crown of the fruit and score in quarters, taking care not to cut into the red juice…
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Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large…
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