INGREDIENTS
5 oz
Raspberries
1/2 cup
Raspberry puree, roasted
3/4 tsp
Almond extract
1 tbsp
Baking powder
1 tbsp
Granulated sugar
8 3/4 oz
Granulated sugar
1/2 tsp
Salt
1
Sugar pearls
1 1/2
Vanilla bean
1 tsp
Vanilla extract
9 5/8 oz
Vanilla sugar
18 oz
Butter, salted
8 1/2 oz
Buttermilk
10 1/8 ounces (2 3/8 cup, spoon and level) all-purpose flour
5 1/4 ounces (or 5 large) egg whites