Cake bases (3)
225 g butter, warmed to room temperature
360 g Dansukker Superfine Sugar
140 g Dansukker White Syrup
5 eggs
450 g plain flour
2 tbsp cornflour
2 tsp baking powder
1 tsp salt
150 ml milk

Jam
500 g of your choice of berries (e.g. raspberries or blueberries)
285 g Dansukker Jelly Sugar Multi

Cream cheese frosting
100 g butter, warmed to room temperature
300 g cream cheese
360 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
3 tsp gingerbread spices

Iceberg decoration
225 g Dansukker Granulated Sugar
50 ml water
60 g Dansukker Glucose Syrup
Blue food colouring

Cake bases
Preheat the oven to 175 °C.
Grease three round cake tins (16-20 cm in diameter).
In a large bowl, whisk the butter, sugar and white syrup until light and creamy.
Add the eggs one at a time.
Sift in the flour, cornflour, baking powder and salt together with the milk, and stir into a smooth batter.
Divide the batter between the three tins and bake for 35-40 minutes.

Jam
Combine the berries and jelly sugar in a pan and boil for 5-10 minutes, depending on the type of berry. The mixture should become fairly solid. Allow to cool.

Cream cheese frosting
Whisk all the ingredients together.

Iceberg decoration
Heat the sugar, glucose syrup and water to about 160 °C.
Add blue colouring.
Pour the sugar mixture onto baking parchment and leave to cool completely. Break into pieces.

Assemble the cake
If the cake bases are too thick, cut them in half lengthwise. Spread a layer of jam over the base, keeping it away from the edges. Layer the remaining bases and jam. Spread the frosting over the top and decorate with the icebergs and hundreds and thousands (optional).