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Raspberry Layer Cake.

If you're like me and love watching the Anne Series on a rainy day, then this is the perfect recipe for you to try! I hope you found this helpful and delicious.

Ingredients: Raspberry preserves, fresh raspberries (optional for garnish), Cake, 6 Eggs, *room temp.* 1 Cup of Granulated Sugar, 1 Cup of Flour, *sifted*, Glaze, 3/4 Cups of Powdered Sugar, and 1/3 Cup of Heavy Whipping Cream.

Important Items: 3 to 8" Round Cake Pans, Parchment Paper Circles, *cut to fit the bottoms of your pans* and a long serrated knife.

Directions: 1) Preheat oven to 350 degrees and place the parchment circles into your cake pans. Crack the eggs and separate the whites into a large mixing bowl and the yolks into a medium mixing bowl. Pour 1/2 Cup of Sugar into the whites and the other 1/2 cup into the yolks. Beat the whites on high until tripled in size an stiff peaks form. Beat the yolks on high as well until they become thick and creamy and pale yellow.

2) Fold the yolks into the whites until combined and then fold the cake flour in, about 1/3 of it at a time, until combined, making sure you don't over mix! Pour the batter in equal amounts into the the prepared pans and bake for about 28-20 minutes, or until a toothpick inserted into the center of one comes out clean.

3) Remove from the oven, let cool for a few minutes, and then slide a knife around the edges of the cakes and flip them out upside down onto a cooling rack. Peel the parchment circles off and let the cakes cool completely. Once cool, use your long serrated knife to carefully cut each cake into 2 layers, so you end up with 6 layers total.

4) Lay one layer on a cake plate and spread raspberry jam very thinly over the top layer, going right up to the edges. Gently lift another layer and lay it on and spread more raspberry jam. Continue this until your last cake layer is placed on top.

5) In a small bowl vigorously whisk the powdered sugar and heavy cream until it thickens slightly and is completely smooth and combined. Pour this mixture over the top of the cake and spread out with a spatula, up the edges so it drips down in places. Garnish the top of the cake with a few raspberries (optional) and serve with tea.

ENJOY!