INGREDIENTS
2 cups
Raspberries, fresh or frozen
1
Egg, whole
4
Egg whites, large
1 tbsp
Lemon juice
1 tbsp
Vanilla bean paste
1 1/4 tbsp
Baking powder
2 1/2 cups
Cake flour
3 cups
Confectioners' sugar
2 cups
Granulated sugar
1/4 tsp
Lemon extract
3/4 tsp
Salt
2 pinches
Salt
1 tbsp
Vanilla bean paste or 1 vanilla bean
5 sticks
Butter, unsalted
3 tbsp
Milk
1 cup
Whole milk
2 tbsp
Water