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Have a large sheet of plastic wrap placed on a cookie sheet; place this over the green layer, and invert the green layer onto the plastic wrap top side down (flip it as quickly as possible)
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Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
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The second layer is harder to place, as it cannot be flipped into an empty pan: place the plain layer, top side down, on top of the raspberry jam by angling it over the green layer, and then quickly flipping it out over it
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Align the two layers, and press them together (it is not so easy to align these once flipped, so do as well as you can the first time placing the layer)
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Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
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This is the hardest step as the pink layer is to be placed top side up, on top of raspberry preserves; to do this, invert into an empty pan lined with paper
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This layer is not sticking to the parchment, as it is now loose on an empty pan so it can break easily when flipped as there is no paper holding it together in the back; therefore, either freeze it for 2 hours to provide extra stability before flipping, or be sure to firmly secure the bottom tray with a wet cloth to the counter and be very deft with your flipping this layer out of the pan and onto the other two layers
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Be sure to align the three layers, then press them together, again
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Wrap this layered stack tightly with plastic wrap, sealing the ends securely; place it on a clean cookie sheet, and place another cookie sheet on top of it and weigh it down with several cookbooks or bricks to compress the layers
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Let this rest at room temperature for at least 24 hours, turning it over once or twice during the weighting period