Retro Raspberry Almond Delight

Our Raspberry Almond Delight is a dessert like a cloud.
Equipment
Touchless Thermometer like mine amzn.to/4cVp7xR
Meltless Ice cubes amzn.to/3VIX2DG
Crazy Cat Lady Spatula amzn.to/3VKhZ18
Two non-stick springform pans amzn.to/3W9SfLc
Ingredients:
10 eggs separated
1 1/3 c + 1/2 c sugar
1 tsp vanilla
1 1/3 c almond flour
1/4 tsp kosher salt
1 c unsalted butter
1 tsp vanilla extract
Directions:
1. Prepare pans as shown and preheat oven to 325°.
2. in the bowl of your stand mixer, whisk egg whites until they're foamy all the way through to the bottom. Add in sugar slowly and vanilla. Fold in almond flour.
3. Divide batter equally into both pans and bake for 50 minutes.
Filling:
1. In the top of a double boiler, whisk yokes, 1/2c sugar and 1/4 tsp kosher salt. keep liquid moving until it thickens, which is at 160°. Place bowl over ice water and allow to cool to the same temperature as the butter.
2. In the bowl o your stand mixer, cream until fluffy butter and vanilla. (5 minutes)
3. Whisk in yoke mixtures.
Raspberry Compote topping
In a saucepan, whisk together 1 T sugar and 1 T cornstarch. Add in 1 T water and 6 ounces of raspberries. Cook on medium heat until it thickens -- leaves a distinct path. Pass it through a sieve and allow to cool.
Whipped Cream frosting
Whisk 4 cups heavy cream, 2 tsp vanilla extract and 2/3 c powdered sugar. whisk to stiff peaks.
Assemble as shown.