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All you need for Jacques Pépin's three-ingredient Raspberry Cake—that he makes here with his granddaughter Shorey—is a store-bought pound cake, raspberry jam + sour cream. (Even master chefs take shortcuts sometimes!)
For more shortcut cake recipes, try this Shortcut Lemon Bundt Cake or this Coconut Cake.
Using a long, thin knife, trim the cake top, sides and ends, removing about 1/4-inch of the exterior so the cake is smooth and straight. Place the cake trimmings in a food processor and process for about 15 seconds to turn the trimmings into crumbs. (You should have about 1 1/4 cup crumbs.)
Place two pieces of wood, about 1/4-inch thick, against the long sides of the trimmed cake. Place your knife flat against the wood and, using it as a guide, cut a slice about ¾ inch thick from the cake. Set this bottom slice aside and repeat so the cake is cut into a total of 4 slices.