Miroir aux Fruits

• 1 recipe Biscuit Joconde
• 100 grams (3½ ounces) raspberry jam<

Prepare your mise en place.

Using a serrated knife, cut the joconde into quarters.

Using an offset spatula, lightly coat the surface of one of the squares with raspberry jam. Top with another cake square and coat it with jam. Repeat the process with the third layer and top with the final cake layer.