INGREDIENTS
24
Raspberries
5
Eggs, large
1
Meyer lemon curd
2 cups
All-purpose flour
2 tsp
Baking powder
1 1/3 cups
Cake flour
1/2 tsp
Salt
1
Sanding sugar
2 cups
Sugar
1
Vanilla bean buttercream
2 tsp
Vanilla bean paste or 1 vanilla bean
1 cup
Butter, unsalted
1 cup
Sour cream