- 370 g raspberry and blackcurrant jam (50/50)
- 2 tbsp lemon juice • 250 g butter, softened • 250 g sugar
- 4 eggs
- 1 pinch of salt
- 250 g flour
- 1 tsp baking powder
- icing sugar
- fresh raspberries
- 2 oven-proof baking sheets (18–20 cm Ø) (e.g. the bases from two spring-form cake tins) Note: The recipe works just as well with just one mould, but a little more time should be calculated for baking then.
If making this as a birthday cake, you can adjust the number of cake disks to match the birthday boy or girl's age. Just remember to adjust the recipe to make enough batter!