Butter and line three 18 cm springform tins

Preheat the oven to 180°C

Place the bowl on the machine. Pour the margarine, sugar, eggs, flour, baking powder, lemon zest, vanilla and salt into the bowl. Install the K beater

cover with the splash guard

Select the “Sponge cake” program and start

Remove the bowl and the K beater. Distribute the preparation evenly among the three prepared moulds

Bake in preheated oven for 20-25 minutes or until cake is set.

Leave to cool in the moulds for about 10 minutes. Unmould and let cool completely on a wire rack

Take the bowl back, clean it, then put it back on the robot. Pour the butter, icing sugar, milk, vanilla and salt into the bowl.

 Install the Flexi Beater and cover with the Splash Guard

Beat at minimum speed for about 30 seconds

Then gradually increase the speed to maximum, so as to obtain a light and airy mixture

Add the jam and food colouring and beat until fully incorporated. Transfer the mixture to a piping bag

Level the top of each cake with a bread knife. Place one of the sponge cake layers on a baking dish, cut side up

Cut the tip of the pastry bag and cover the sponge cake with buttercream

Using the spatula, smooth the layer of buttercream

Place the next layer of sponge cake on top, cut side up. Press lightly with the palms of your hands laid flat to ensure the cake is stable. Cover with another layer of buttercream

Finally, place the last layer of sponge cake, cut side down this time. Press lightly with the palms of your hands laid flat to ensure the cake is stable

Cover the entire cake (sides and top) with buttercream, using an angled spatula or cake smoother for an even finish

Decorate the cake with raspberries. Place in the refrigerator for 20 minutes

Serve