Milky Girl Cake with Raspberries

First, make the confiture. Combine everything in a saucepan, set over low heat, and once the raspberries release their juice, turn the heat up. Bring to a boil and cook for 1 minute.

Cover with plastic wrap and let it cool.

For the cake layers, mix the eggs, melted butter (cool it beforehand, it should not be hot), and condensed milk. Then, gradually add the flour and baking powder, incorporating the flour in batches.

Spread about three tablespoons onto parchment paper (the layers should be thin) and bake each layer for roughly 10 minutes at 190°C (375°F) using conventional top/bottom heat.

For the assembly frosting, whip the cold heavy cream and cream cheese with powdered sugar until stiff peaks form.

For the coating frosting, beat the softened butter with powdered sugar until pale and fluffy, then add the cream cheese and beat on low speed just until combined.

Assemble the cake: use about 3 tablespoons of frosting per layer, adding the confiture to every second layer.