Easter-layer cake

Start with the raspberry bases. Preheat the oven to 175 °C.

Beat the eggs and sugar for a few minutes until white and fluffy. Pour the raspberries through a fine-mesh sieve and add the juice to the egg and sugar mixture.

Mix the flour, baking powder and vanilla sugar in a mixing bowl and fold into the dough.

Pour the dough into two greased springform tins, 16-18 cm in diameter. Bake the bases in the lower part of the oven for 20-25 minutes. Leave the bases to cool on a wire rack.

Make the lemon cream. Melt the white chocolate over a water bath. Allow to cool.

Whisk the butter and add the cooled chocolate. Whisk the icing sugar and cream cheese together in a separate bowl. Add the butter mixture.

Finely chop the lemon zest and chill the cream.

Cut each base into two bases and place one on a cake stand. Spread a layer of lemon cream over it and add the next base. Spread a layer of lemon cream and repeat. Add the final base and spread a thin layer of lemon cream over the entire cake. Refrigerate for about 30 minutes to cool.

Remove from the fridge and spread a final layer of lemon cream over the entire cake, smoothing it out. Refrigerate for a further 30 minutes or so to cool.

Meanwhile, make the icing. Mix the icing sugar with optional flavouring. It should be thick enough to stay in place on the top of the cake. Add yellow caramel colouring for extra colour.

Pour the icing into a jar and pour it carefully onto the top of the cake. Allow the icing to run down the edges. Allow to set.

Grate white chocolate and add it like a nest in the centre of the cake. Add a few candy eggs on top. Decorate the other part of cake with candy eggs and sprinkle edible flowers over the top.