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- Raspberry Curd
- 1/2 cup (1 stick) unsalted butter
- Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
- 5 large egg yolks, lightly beaten
- 3/4 cup sugar
- Pinch of salt
- 2 to 3 tsp fresh lemon juice
- Cake
- Nonstick cooking spray
- 1 1/2 cups + 2 Tbsp granulated sugar
- zest of 1 lemon
- 2 1/4 cups cake flour, plus more for dusting the pans
- 1 cup + 2 tablespoons whole milk, at room temperature
- 6 large egg whites (3/4 cup), at room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 4 tsp baking powder
- 1 tsp table salt
- 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened
- 2 1/2 cups Confectioners’ sugar (10 ounces)
- 1/8 tablespoons table salt
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
View Full Recipe at The Way to His Heart
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