INGREDIENTS
6
large egg whites, room temperature
1/2 cup
granulated sugar
6
large egg yolks, room temperature
1/2 cup
granulated sugar
1/2 tsp
pure vanilla extract
1
cup (120 grams) sifted cake flour
roughly 1/3 cup confectioner’s sugar, for rolling the cake
1/2 cup
raspberry preserves
2/3 cup
chilled heavy cream
3 tbsp
confectioner’s sugar
1/2 tsp
pure vanilla extract
2
packages (6 ounces each) Driscoll’s Raspberries
2/3 cup
chilled heavy cream
3 tbsp
confectioner’s sugar, plus more for garnishing
1/2 tsp
vanilla extract
1
package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries, for garnishing