Delicious Three Layer Cake Workshop

Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine flour, baking powder, and sugar. In another bowl, whisk together the eggs and softened butter until creamy.

Gradually incorporate the dry ingredients into the wet mixture, then add vanilla extract. Stir until just combined, ensuring the batter is smooth and free of lumps.

Divide the batter evenly into three greased and lined cake pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before removing from pans.

For the raspberry filling, gently fold the fresh raspberries into half of the heavy cream until well combined.

For the cherry filling, blend the remaining heavy cream with the pitted cherries until you achieve the desired consistency. You can adjust this filling based on how chunky or smooth you prefer it.

Both fillings should be chilled in the fridge for at least 30 minutes before using them to assemble the cake.

In a saucepan over medium heat, combine the granulated sugar and water. Allow the mixture to boil without stirring until it turns a deep amber color.

Once it reaches the desired color, carefully add the hot brewed coffee and stir until smooth. Remove from heat and let it cool to room temperature.

Once your cakes are cool, place one layer on a serving plate. Spread a generous layer of raspberry filling on top, then place the second layer of the biscuit on top and repeat with the cherry filling.

Finally, place the third layer on top and drizzle with the coffee caramel syrup. You can also pipe borders or decorate with additional cream or edible flowers for a beautiful finish.