INGREDIENTS
4 tbsp
Lemon, zest
1 pint
Raspberries, ripe
1 pint
Raspberries, fresh
5
Egg whites, large
5
Egg yolks, large
5 tsp
Lemon juice, fresh
2 3/4 tsp
Baking powder
2 1/3 cups
Cake flour
3 cups
Confectioners' sugar
1/4 tsp
Cream of tartar
1 pinch
Salt
1/4 tsp
Salt
2 1/4 cups
Sugar
36 tbsp
Butter, unsalted
2 tbsp
Heavy cream
1 cup
Whole milk