Alexandertorte

Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and confectioner's sugar until light and fluffy.

Beat in the eggs one at a time until fully incorporated, then gradually fold in the flour to form a soft, shortbread-style dough. Divide the dough into two equal portions.

Press each portion of dough evenly into two greased and parchment-lined baking pans of the same size, smoothing the surface with a spatula or your fingertips.

Bake both layers in the preheated oven until the edges are lightly golden and the centers are set. Remove from the oven and allow to cool completely in the pans.

Once the pastry layers are fully cooled, spread an even, generous layer of raspberry preserves over the top of one pastry layer. Carefully place the second pastry layer on top to form a sandwich.

Prepare the lemon glaze by whisking together confectioner's sugar, fresh lemon juice, and a small amount of water until a smooth, pourable consistency is achieved.

Pour the lemon glaze evenly over the top layer of the assembled cake, spreading it gently with a spatula to cover the surface completely. Allow the glaze to set at room temperature.

Once the glaze has fully set, cut the Alexandertorte into neat rectangular or square portions using a sharp knife. Serve at room temperature.