Because my round tins were either too wide or too narrow I used heart shaped tins, as they would do just fine as size vice. Instead of cornflour I used potato flour 'cause it gives that same softness as cornflour does and I use it for every sugar cake batter. As filling I put that jam first, then decorated the edge with cream and hole raspberries. Rest berries I squeezed with my bare hands in the middle of the cake on top of whipped cream. Second layer to it's place, sugar on and thank you, it's time for my evening tea.