Method

1. Layer your cake tin with baking paper, set aside.
2. Cut cake into 3 even layers, big enough to fit your lined baking tin.
3. Combine the raspberries and icing sugar, and set aside.
4. Mix the gelatine and water and allow to swell for 5 minutes. Then heat in a microwave for 10-20 seconds until dissolved and stir into raspberries.
5. Whip the Anchor Whipping Cream, yoghurt, vanilla essence and caster sugar with an electric beater for 1-2 minutes until thick and fluffy.
6. Place 1 layer of cake in the base of your layered tin, and 1/3 of the Anchor Whipping Cream and smooth to cover the cake. Then spoon over 1/3 of the raspberry mixture.
7. Repeat the layers, finishing with raspberry swirls on top.
8. Chill for at least 2 hours or overnight.
9. Remove from the tin, peel away the baking paper and slice to serve.