1 1/2 cups (3 sticks) unsalted butter, softened
2 cups superfine sugar
1/2 teaspoon vanilla extract
2 teaspoons almond extract
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces milk
Raspberry Glaze, recipe follows
Swiss Meringue, recipe follows
48 Stacked Peach and Green Almond Cake, recipe follows
1 pint fresh raspberries, for garnish
Raspberry jam, for garnish
1 bar bittersweet dark chocolate, for garnish
1/2 cup seedless raspberry jam
5 large egg whites
1 cup plus 2 tablespoons superfine sugar
Purple vegetable dye
1 cup all-purpose flour
1/4 teaspoon salt
7 ounces almond paste
3/4 cups sugar
3/4 cups (1 1/2 sticks) unsalted butter, softened
Peach vegetable dye
Green vegetable dye
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