Beat butter and sugar for about 10min high speed. Add egg yolk and sifted flour with baking powder, and keep it refrigerated at 4°C for about 3 hours. Bake at 160°C for about 25-30 min. The Breton has to be inside of the ring cake during baking time.
Mix egg, egg yolk and 50% of the sugar. Boil Fruit Puree Gourmet Raspberry with the rest of sugar. Cook all just like a custard cream, it should have the same texture. Add soaked gelatin, cold butter nuggets and mix very well with a hand mixer. Spread in the breton and put it into refrigerator.
Decorate with raspberries and serve.
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