4 tsp flour
1 Tbsp sugar
2/3 cup milk
1 egg, beaten
1 - 4 3/4 oz. pkg raspberry flavored Danish desert mix (you can find this in the jello section)
10 oz. pkg frozen red raspberries, thawed
1 cup cold water
1/2 cup cornstarch
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
4 egg whites
2 Tbsp lemon juice
4 egg yolks
1 cup sugar
3 Tbsp water
1 cup whipping cream
2 Tbsp sugar
Combine the flour and sugar in a saucepan. Gradually add the milk and stir over medium heat until bubbly. Reduce heat; cook 2 minutes more. Remove from heat. Gradually stir half of the hot mixture into 1 beaten egg. Return to pan, bring to gentle boil. Cook and stir 2 minutes. Remove from heat; cool slightly, cover surface with plastic wrap and cool.
Prepare per package directions, except use the thawed frozen red raspberries and water for liquid. Cool.
Grease the bottoms of 4 - 9 x 1 1/2-inch round baking pans. Line the pans with wax paper. Grease again.
Combine and set aside the cornstarch, flour, baking powder and salt. Beat the 4 egg yolks with the sugar and water until thick and lemon colored.
By hand, fold the flour mixture into the yolk mixture. Transfer to a large bowl. Wash beaters. In a clean mixer bowl, beat the 4 egg whites and lemon juice until stiff peaks form. By hand, fold whites into egg mixture. Spread 1/4 of the batter into each pan. Bake 2 layers at a time a preheated oven at 350º for 10 to 12 minutes. Cool.
Place 1 cake layer on plate, top with 1/2 raspberry filling; top with 2 cake layer, spread with all of the custard; top with 3rd cake layer and other 1/2 of raspberry filling. Finish with the 4th layer of cake. Frost with whipping cream. Cover and refrigerate 4 to 24 hours.