To better synchronize the downtime in all the recipes, start making the Cherry Jell-O pieces first; while that is in the fridge, make the nougat chocolate pieces, then the almond cookie crumbles, and then the cake layers.

Cherry Jell-O pieces
 

• I use an xl pkg starburst Cherry Gelatin that weighs (110.9 grams /3.94 oz). Deepening what brand you use, follow the 110.9 grams as a guide to understand how much water you need. I use way less water; to make the cherry gelatin more flavorful, taste stronger, and firm.
   
• Prepare the cherry gelatin as directed on the package, but use only 100 grams of boiled water; stir it until the sugar is 100% dissolved, then pour in the 100-gram cold water. Pour into a 20 cm square tray and refrigerate until firm.
   
• Once firm, cut the gelatin into small pieces using scissors or knives. Use all of the gelatin pieces for this cake.
   
• Place the Cherry Jell-O pieces in the fridge until needed.

Nougat Chocolate pieces
 

• In a medium heatproof bowl set over barely simmering water, melt the 150-gram milk chocolate 34%. 
   
• Some semisweet chocolate might not melt as smoothly as unsweetened. If the chocolate is not smooth, stir it briskly with a rubber spatula, pressing against any lumps until it becomes smooth.
   
• As soon as the chocolate is melted, add 15-gram sunflower oil and 35 grams of coarsely ground hazelnuts with a whisk combine.
   
•  Spread the mixture in a thin layer onto a piece of parchment paper, and place it in the fridge to harden. 
   
• For the filling, break the Nougat Chocolate pieces into small pieces. Use as many as you like.
   
• Keep leftovers in the fridge.

Almond Cookie Crumbles

 

• This recipe makes more than you need; crush leftover cookies on top of ice creams, or enjoy it beside your coffee; it is so delicious, you will want to make more! I promise.
   
• Preheat oven to 320F/160 C°
   
• Line one baking sheet with parchment paper or a silicone mat or parchment paper and set it aside for now.
   
• In a small bowl, combine 100 grams of finely ground almonds or hazelnuts and 40-gram corn starch. Set aside for now.
   
• Prepare the standing mixer by wiping the standing mixer bowl and whisking with a paper towel moistened with a bit of lemon juice to eliminate any trace of grease.
   
• Add the 225 grams of sugar, 125-gram egg whites, and a pinch of cream of tartar into your mixer bowl and whip on medium speed until fluffy; the meringue should be very thick, About 5 to 7 minutes.
   
• Add the ground almond/corn starch mixture, and combine until fully incorporated.
   
• Spread into a thin layer using a spatula or pipe the mixture onto your silicone mat in the shape of a cookie or long stripes.
   
• Bake the cookies for 15 to 20 minutes, until puffed and slightly cracked.
   
• Let cool completely.
   
• Break up small pieces to use inside the cake. How much is up to You.
   
• Keep leftovers in an airtight container at room temp.

 Fluffy Vanilla Sponge Cake
 

• When preheating the oven for my cakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified.
   
• Twenty minutes or longer before baking, set an oven rack in the center of the oven, and preheat the oven to 170C°/ 338F°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Grease your wire racks lightly with butter and set them aside; this step will prevent the cake from sticking to the wire rack.
   
• Use a small piece of cold butter, and gently rub the cold butter over the bottom and the sides of three 20 cm ( 8-inches) round baking pans. This technique of using a small piece of cold butter ensures an even, ultra-thin coating. Place a circle of parchment in the bottom of the pan. Add a tablespoon of all-purpose flour and tap it around the inside of the pan until all the buttered surface is covered 100%, then turn the pan upside down over a sink and tap out the excess flour. If you don’t have three pans, it’s okay to bake the cakes in stages; The cake batter will be kept at room temperature until needed.
   
• Bakers note: The egg white to yolk ratio in an egg can vary to such a degree. Therefore, weighing the egg yolks and egg whites as mentioned in the recipe and adding or reducing them if needed is advisable. Place 7 large eggs in lukewarm water for a few minutes.
   
• Bakers Note: All-purpose flour with 8-9% gluten is ideal for tender sponge cake layers; I use 9%. While 10% works, less gluten is preferable. Enhance tenderness by mixing in potato starch which is labeled as potato flour in Scandinavia.
   
• In a medium bowl, sift together 90 grams of all-purpose flour or pastry flour, 90 grams of potato starch, and one teaspoon of baking powder. To get the cake you truly deserve, sift the flour mixture twice to make the flour as aerated and light as possible."
   
• For the yolk mixture, in the bowl of a stand mixer fitted with the whisk attachment, whip 50 grams of superfine sugar, 140 grams of egg yolks, and two teaspoons of vanilla bean paste on medium speed until pale yellow, tripling its volume, and all of the sugar is dissolved—about 5 to 8 minutes. Set aside for now."
   
• Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put 210 gram egg whites and a pinch of cream of tartar into the bowl. Using the whisk attachment, whip on medium high speed for about 3 minutes until the whites are glossy white. Add the sugar ( 200 grams) one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue. Remove the bowl from the mixer.
   
• As soon as the meringue is done, place the whipped meringue into a large bowl, add the whipped egg yolk mixture on top, and carefully fold them together using a balloon whisk rather than a spatula. You don't want to deflate the mixture, so try to do as little folding as possible."
   
• Sift the flour/starch mixture onto the egg mixture in two increments. For maximum volume, use a balloon whisk or a large silicone spatula, and gently yet confidently fold the flour into the batter with strength! It’s better to make a few powerful folds than 15 half-hearted ones. If you don’t get it mixed in just right, you might end up with a sponge cake that’s all heavy at the bottom and too fluffy at the top. You’ll know you’ve done it right when the batter gets a bit less puffy and looks more uniform.
   
•  Use a large silicone spatula at the end of the folding to reach the bottom of the bowl and scrape the batter into the pan(s)
   
• Evenly distribute the batter among the three prepared pans, about 250 grams in each baking pan. Use your offset spatula to spread it into an even layer.
   
• Bakers Note: Give your pans just a really good spin on the table, what that does is it takes the batter up the side of the pan a little bit, just so that as it's baking, it already has an attachment to kind of move up the side of the pan. Don’t tap your baking pans on the kitchen counter to try to get things to level out, especially with this style of cake batter, because banging your pans or dropping it on the table to level the batter actually gets rid of all the air bubbles that you just incorporated into the batter. 
   
• Bake both cakes until golden brown and the top of the cake feels firm and has a pale golden colour. about 15 to 17 minutes, depending on your oven and baking pan. Mine was done at 16 minutes. To check if the sponge cake is ready after 15 minutes of baking, you should first look through the oven window rather than open the oven door. If the center appears slightly sunken, give it a minute or two longer while keeping an eye on it. Then carefully open the oven and gently press the top of the cake. It should feel firm to the touch and may have a slight bounce to it. This method allows you to monitor the cake's progress without disrupting the baking process. Because this sponge cake is going to be filled  with a cream based filling, it doesn't matter if you overbake it for a minute longer, It's better to do that than end up with a sponge cake that is wet in the bottom.
   
• Immediately without delay run a knife or metal spatula between the sides of the pan and the cake, and invert the cakes onto a prepared wire rack, remove the parchment paper, and leave them to cool completely on a wire rack.
   
• Repeat with the final layer.
   
• If not used immediately, wrap them well in plastic to keep them from drying out.
   
• Each cake layer is about 4 cm high.
   

Lemon Syrup
 

• This step is optional; To make the cake layers moister in Norway, we mainly use orange juice; I recommend you drizzle the cake layers with a few tablespoons of orange juice or lemon syrup. If you are not a fan of lemon, replace the lemon with water.
   
• For the lemon syrup, In a small saucepan over low heat, stir the 50-gram freshly squeezed lemon juice and 40-gram white sugar; stir the juice and sugar together until the sugar is dissolved—about two minutes. The longer the lemon syrup simmers, the more it thickens. For this cake, it is best to keep it runny.
   
• Spoon each cooled cake layer with 2 to 3 tablespoons of lemon syrup or orange juice.

Crème Fraîche Frosting 
 

• Make sure to use cold cream 36 to 40 % and cold Crème Fraîche 32%, so it whips easily, producing a thick and stable Crème Fraîche Frosting. During summertime, place the cream and Crème Fraîche in the freezer for 15 minutes before whipping it up.
   
• Resist the urge to reach for fat-free versions of Crème Fraîche; they may belong on your breakfast table but will not work in this frosting. 
   
• To get a silky smooth Crème Fraîche Frosting. Mix on low and slow; whipping on high speed will give you huge air bubbles but can deflate fast, but whisking on low speed will give you the perfect frosting. 
   
• For the Crème Fraîche Frosting, Use a sharp knife to split the vanilla bean lengthwise and scrape out the vanilla seeds. (if using)
   
• In the bowl of a stand mixer fitted with the whip attachment, Add 50-gram sugar, 200-gram cold Crème Fraîche 32%, Seeds from one vanilla bean, and put the vanilla pod in the bowl as well. One tablespoon vanilla bean paste and 300 grams cold heavy cream.
   
•  Whip on low speed for 3 to 4 minutes until light and fluffy and medium peaks. Resist the urge to mix at medium or high speed.
   
• Remove the bowl from the mixer; use the whisk attachment, and continue whipping by hand for a few seconds until the Crème Fraîche Frosting reaches the desired consistency. This way, you can ensure the mixer won't take it too far.
   
• Discard the vanilla bean or wash and reuse it.
   
• The frosting is best to use immediately but can be made up to 24 hours ahead and stored in an airtight container in the refrigerator.

Assemble the cake

• Place the first cake layer on a serving plate or cake stand that fits in your fridge.
   
• Place a few large dollops of Crème Fraîche Frosting on top of the first cake layer and use a small offset palette knife to spread into an even layer.
   
• Add about 65 grams of fresh raspberry on top, then a good amount of Almond Cookie Crumbles, half of the Cherry Jell-O pieces, and a good amount of small pieces of Nougat Chocolate pieces. Add another dollop of  Crème Fraîche Frosting on top. Place the next sponge cake layer on top, and press down firmly to seal and secure.
   
• I highly recommend using an adjustable cake ring and placing it around the cake. 
   
• Place a few large dollops of Crème Fraîche Frosting on top of the second cake layer and use a small offset palette knife to spread into an even layer. Add about 65 grams of fresh raspberry on top, a good amount of Almond Cookie Crumbles, half of the Cherry Jell-O pieces, and a good amount of small pieces of Nougat Chocolate pieces. Add another dollop of  Crème Fraîche Frosting on top. 
   
• When you come to the final cake layer, put it on bottom-up so that the top of your cake will be as flat as possible. Press down firmly to seal and secure.
   
• Cover the entire cake with a snug layer of plastic wrap, place a light book on top, and place the cake in the refrigerator overnight or at least 4 hours. So the fillings have a chance to soften the cake layers and make the cake more delicious.
   
• Remove the cake from the refrigerator, remove the cake, the book, the adjustable cake ring, and plastic wrap.
   
• I was planning to cover the cake in unsweetened whip cream and marzipan, as marzipan cakes are so loved and popular here in Norway. But I know marzipan is not easy to get hold of around the world, but if you live in Scandinavia, I recommend covering the cake in cream and marzipan for extra deliciousness. And decorate with a few cherries on top. For the cherries around the cake, press the cherry into the side of the cake/marzipan. Press on the cherry firmly to attach it to the cake./marzipan
   
• I decorated the cake with one more batch of Crème Fraîche Frosting, the same recipe as the filling. 
   
• Use a straight palette knife, and add a few large dollops of the Crème Fraîche Frosting to the top of the cake. Beginning at the top, spread out the excess frosting that is extending over the sides. Working top-down and in small sections, generously apply more frosting until it adheres to the cake, gently spreading it onto the cake. I like to do this step in a non-perfect way! Just go for it!
   
• Place the cherries on top of the cake. Press down firmly. Press on the cherry firmly on the side of the cake to attach it to the cake.
   
• Use a serrated knife when you cut the cake.
   
• For maximum freshness and deliciousness, use within 2 to 3 days.