To make the sponge cake, line a 8 x 8 inch square pan with parchment paper. Preheat the oven to 160°C (320°F).

In a bowl, combine flour, baking powder, salt, and sugar.

Stir to combine.

Combine soy milk and vinegar and let sit for 2-3 minutes.

Add soy milk mixture and oil to dry ingredients and whisk until the batter is free of any lumps.

Pour into the pan and bake for 16 minutes, or until an inserted toothpick comes out clean.

Transfer to a cooling rack, remove parchment paper, and let cool completely.

To make the filling, place yoghurt, cashews, oil, powdered sugar, optional rum, and lemon juice in a blender. Blend until smooth.

Remove half of the filling and place in a small saucepan.

Stir in agar agar.

Add frozen raspberries. Bring to a boil, stirring often.

Cook for one minute, stirring constantly.

Remove from heat and let cool for 10-15 minutes.

Using a round cookie cutter that has about the same size as the jars openings, cut the sponge cake into rounds.

Place 2-3 tablespoons of either the white or the pink filling in your jar and top with sponge cake.

Place a layer of the second filling on top and add another layer of sponge cake.

Place a couple of fresh raspberries in the jar and cover with more filling.

Place in the fridge for at least an hour, recommended are at least 12.