Food: Raspberry & Caramel Neapolitian

As you all know I love cooking. I have recently been getting into food photography, and wanting to play around with it more. The only problem is that I don't have access to a chef any time I wish. So the next best thing I could think of was to cook for my self and then photograph it. So I welcome you to the newest section of my blog, Food. The only problem is that I don't eat the sweets, any volunteers?

Toasted almonds in a cast iron pan for the batter as well as to go in between the layers.

A fresh vannela bean with the seeds removed and added to the caramel raspberry sauce

The sauce: homemade caramel & raspberry jam

The almond dough rolled into 7oz balls

After 2 hrs of refrigeration the rounds were trimmed

The rounds after they came out of the 375deg over for 15 minuets(ish)

The layers are spread with the raspberry / caramel sauce and then sprinkled with toasted almonds

Then tightly wrapped and left to sit for a day or two

The finished product

// My Kitchen // -68.46180, 59.76573