200g raspberries, plus extra to decorate (optional)
200g pack butter, softened
200g pack soft cheese
200g icing sugar, sifted, plus extra for dusting (optional)
Heat oven to 160C/140C fan/gas 3.
Grease and line 3 x 20cm cake tins with
baking parchment. Tip all the cake
ingredients into a large bowl and beat
with an electric whisk until smooth.
Divide between tins and bake for 25 mins
until a skewer poked in comes out clean.
Turn out onto wire racks to cool.
Split each cake in half. Mash
the jam and raspberries together, then
spread over 5 cake halves, leaving 1 top
half free. Sandwich together, with the
plain cake on top. Put on a plate and cling
film thoroughly. Invert a cake tin on top
like a hat and top with 3 x 400g food
cans. Leave overnight.
To finish, beat the butter, cheese and
icing sugar together, then spread over
the cake. Decorate with extra raspberries
and a dusting of icing sugar, if you like.