INGREDIENTS
10 1/2 cups
raspberry, simmer in a pot for 10 minutes, mashed and strained. You will need 1/2 cup + 1 tbs raspberry juice
1 stick
unsalted butter, room temperature
3
medium-sized eggs
1/2 cup
sugar
1 cup
ricotta cheese
1 tsp
vanilla extract
2 tbsp
fresh lemon juice
3 cups
flour
1 tbsp
baking powder
1/4 tsp
salt
5 1/2 cups
milk
1 tbsp
raspberry juice
1 cup
powdered sugar
1 tsp
vanilla extract
1 tsp
lemon juice
Sprinkles for decoration