Raspberry jam and meringue cake

Last time I've made this cake was almost 3 years ago. It was for the birthday party of my daughter so it brings me back memory from that time. Also, I have the recipe from my mother in law, so is more a family legacy.
It is a very sweet cake but so delicate and soft. It has 3 layers: a dough on the bottom, jam in the middle and meringue on the top. And if you have to eat something sweet, then eat something that it worth. This one for sure it does.

Ingredients:

Dough:

• 300g flour
• 250g butter (room temperature)
• 50g sugar
• 6 eggs yolks (the whites are used for meringue)
• 1/2 teaspoon baking powder / soda
• 1 tablespoon rum essence
• 1 tablespoon vanilla sugar

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• 6 tablespoons of raspberry gem (should a bit solid not so liquid)

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• 5 egg whites
• 250g icing sugar

Directions:

1. Mix the butter with sugar (50g).
2. Add yolks, flour, baking powder, rum essence and vanilla sugar and mix well until well combined.
3. Take a big pan (I used a heatproof one 39x25cm) and oil the bottom with butter or oil to avoid sticking.
4. Spread the dough on the bottom of the pan.
5. Lay the gem over the dough in the pan.
6. Beat the white eggs and add slowly the icing sugar.
7. Lay the meringue over the gem in the pan.
8. Cover the pan with aluminum foil to avoid browning to much the top of the meringue.
9. Bake in the preheated oven at 180ºC for 50 minutes.
10. Remove from the oven and let it cool completely. Cut and serve.