This was one heck of a yummy cake. Both fun to make and eat. Most of the deserts we make are a bit on the rich side and even though they are good, you can barely eat a small bit because its so darn rich. This one though you could slice a big ole hunk of it and chow it right down. Its hard to tell from the photo That the cake was made (assembled) in a ring mold, a ring mold is like a cake pan with no bottom on it. They come in different sizes like 2 in, 4in,6in...... they also have different heights to them as well. 2",4",6"... The cake part is usually baked on a full or 1/2 sheet pan, then you use the cake ring like a cookie cutter to cut it into rounds. This cake has 2 Pistachio Genoise-Sponge Cake layers (bottom & top). The middle was chock full of "Lemon Barvarion Cream" and raspberry's. After that part sets in the fridge you take it out of the ring mold and slather on a bunch of Lemon-Lime Italian Meringue, then lightly brown it with a torch. The "Lemon Barvarion Cream" is made from pastry cream flavoured with lemon zest and Meyer lemon compound. That gets folded into a equal amount of whipped cream. If any one was interested the top part of the cake was piped useing the Ateco #880 St. Honore Tip. ( my favorite tip )