Since making recipe I have added (2 drops) 0.5% (inw) "biscuit" to recipe for a touch more crust.
A full flavoured marzipan/vanilla icing followed by a light cake, crust and raspberry.
I'm finally happy with this "Bakewell" mix.
The "ripe cherry" seems to blend and become one with the icing which is much like when you actually eat one.
Still a few too many concentrates but the profile has a lot of layers and is closer to profile than any of my other mixes (this is about V10).
I tried 1.5% (wf) "almond cookie" in place of "almond" and "Madeleine" but I preferred this mix (It's got more body and saturation).
The "Madeleine" is a cake with sugar cookie type vibes so works as a cookie type base and part of the cake (A bridge between cake and biscuit layers)
Added 2 drops of (cap)"super sweet".
Blessings.