, preferably freezer jam or regular seedless raspberry jam
flan cake base
In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.