Lots of fun to make, and the cake itself is the reward.
Preheat oven to 425 degrees F. Beat eggs and sugar together until thick and lemon colored. Sift flour with baking powder; fold into egg mixture. Melt butter and fold liquid part slowly into egg and flour mixture. (Discard white solids of butter.) Pour about ⅔ cup batter into a greased, preheated 8-inch skillet. Cook 5 to 7 minutes, until lightly browned. Gently remove cake; tip out onto rack. Repeat for 5 more cakes, regreasing and reheating skillet for each. Combine applesauce and raspberry puree; spread between layers of cake. Sprinkle top with confectioners’ sugar, pour fresh raspberries over all, and serve with whipped cream.