I made these for dessert for some guests that came over for dinner, Jamie and Dave. They have been friends with my family for over 15 years. Jamie is a youth pastor and got into Princeton for graduate school, so she and her family left Salt Lake City this year. We had them over for dinner, and my mom asked me to make them a special dessert. After making a raspberry coulis to drizzle on the cake, it left behind the raspberry seeds which I didn’t want to waste, so I dried them in a dehydrator and chopped them up in blocks to put on top of the cake. The cake was a little messy looking, but our guests didn’t seem to mind… The tiny cake was a gift for her to take home and give to her daughter. My dad made potato gratin with gruyere cheese, which happened to be Jamie’s favorite, so we had her take home those as leftovers.