Ingredients: 1. Almond Rose Dacquoise 1½ cups (160g) of almonds 1 cup (100g) of powdered sugar, unsifted 1/4 cup (30g) of all-purpose flour 6 egg whites 1/2 cup (100g) granulated sugar 2 Tsp Rose Water
2. Raspberry Layers 2 tbsp (20g) of powdered gelatin 1/4 cup (52ml) of cold water 4 cups (370g) of frozen raspberries 1/2 cup (100g) of granulated sugar
3. Vanilla Bavarian Cream 8 egg yolks 1/2 cup (100g) of granulated sugar 2 cups (450ml) of whole milk 1 vanilla pod, split lengthwise 2 tbsp powdered gelatine, sprinkled over 1/4 cup of cold water 2 cups (450ml) of heavy cream
4. Lemon Glaze 1/4 cup (60ml) lemon juice 2 tbsp (15ml) of water 2 tbsp (25g) granulated sugar 1 tsp powdered gelatine sprinkled over 2 tsp of water
For the cream 500 g (18 oz) cream cheese 200 g (7 oz) sugar 400 g (14 oz) sour cream 1 and 1/2 packet gelatin juice and rind of 1 lemon 50 ml (2 fl oz) lemon liqueur 1 tsp vanilla
For the jelly 300g water juice and rind of 1 lemon 100 g sugar