Layer cake with raspberries, butter cream with Swiss meringue

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The theme of the month of Culino Versions is "a sweet cake like a kiss". It's up to us to imagine a Cake for Mother's Day.
I was immediately seduced by this theme, and two ideas were imposed: the rose and the floors.
It was the first time I made this kind of cake and I was inspired by Melanie's recipes for that, although afterward, I did it my way.

Layer raspberry cake, butter cream with Swiss meringue:

Cakes:

250 g natural yogurt drink
150 g of sugar
360 g flour
100 g almond powder
5 eggs
125 g soft butter
1 sachet of baking powder
1 teaspoon of baking soda
1 tablespoon vanilla extract
1 pinch of salt
pink dye powder

Preheat oven to 180 ° C.

Whisk together butter and sugar.
Add the eggs, then mix.
Then add the flour, almond powder, yeast, bicarbonate, drinking yogurt, vanilla, and salt.
Mix well.

Divide the preparation into three. Leave it one. Add to the second a dash of pink dye, and at the last two points. Mix. Rectify the colors if they are not marked enough because from one dye to another, the results obtained vary.

Cook each preparation for 20/25 minutes in a mold of 18 cm diameter.

Unmold on a rack and cool.

Butter cream with Swiss meringue:

5 egg whites
145 g of sugar
300 g butter very soft
5/6 drops of raspberry flavor (optional)
colorful pink

Remove the butter from the fridge a few hours in advance to keep it warm.

Place the egg whites and sugar in a frying pan on a bain Marie. Whisk (with a good beater) until reaching 55 ° C. Without a thermometer, it is when the mixture is slightly warm to the touch. The mixture is then very white and begins to thicken.
Continue to whisk out of bain-marie for about 10 minutes to make it cool.
It must be at the same temperature as the butter.

Stir in the butter piece by piece, always with the beater.
Continue beating for about 2 minutes until smooth.
Add the raspberry flavor and a small dye tip.

Store at room temperature.

Mounting:

125 g of raspberries

Cut the top of each cake so that they are flat (see photo).

Cover the dark pink cake with a layer of cream, then place half of the raspberries in half (see photo).
Cover with light pink cake, then a layer of cream and remaining raspberries.
Cover with last cake and squeeze lightly.

Spread a layer of cream on top and cake edges.

Place the rest of the cream in a pocket with a large round socket.
Make three rounds of cream vertically, then spread with a spatula (see photo). Repeat the operation all around the cake.
Reserve before serving.

To finish: this cake is really very simple to achieve, for a bluffing result! There is no difficulty, you just have to have a little time, or three molds to cook everything at the same time.
And if you ask yourself, layer means layers ...