Cream the butter until light. Slowly add the sugar. Beat until light and fluffy. Add eggs one at a time and beat well. Fold in the sifted flour and baking powder.

Pour mixture into prepared 20 cm round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack.

Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with raspberries and mint leaves.