This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the Gluten Free sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needeand form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won’t look pretty but it doesn’t matter as there will be lots of layers on top and it will never be seen.
Spread 1/2 Cup of Jam evenly over the bottom cake layer.
Spread 3/4 Cup of Peanut Butter Frosting over the jam
Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer and spread with the same amounts again of jam and peanut butter frosting.
Place the full cake layer on top.
Cover the cake in plastic wrap and place the cake in the fridge for at least 2 hours (overnight is ok).
Remove the cake from the fridge and the tin.
Spread the remaining Peanut Butter Frosting on top of the cake and decorate with berries and peanuts.
The cake can be served immediately or placed in the fridge until ready.