Cake:
225 g butter, warmed to room temperature
360g Siucra Caster sugar
5 eggs
450 g plain flour
2 tbsp cornflour
2 tsp baking powder
1 tsp salt
1 dl milk

-[Jam:]-
500 g of your choice of berries (e.g. raspberries or blueberries)
500g Sure Set Jam Sugar

Cream cheese frosting:
100 g butter, warmed to room temperature
300 g cream cheese
360g Siucra Icing Sugar
1 tsp vanilla extract
3 tsp gingerbread spices

Iceberg decoration:
225g Siucra Granulated Sugar
0,5 dl water
60 g Glucose Syrup

Cake:
Preheat the oven to 175 C.

Grease three round cake tins (16-20 cm in diameter).

In a large bowl, whisk the butter and sugar 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 jam sugar in a pan and boil for 4 minutes, depending on the type of berry. 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).