Preheat oven to 350 F and grease two round cake pans.

In one small bowl, combine dry ingredients (flour, baking powder, salt).

In another small bowl, combine wet ingredients (rosé, vanilla, pureed raspberries)

In a mixing bowl, beat butter and ½ cup sugar till light and fluffy.

Alternate adding in wet and dry ingredients, beating between each addition, until all ingredients are combined.

In a separate clean, dry bowl, beat egg whites until foamy.

Add cream of tartar.

Slowly and gradually add the remaining ½ cup sugar while beating, and continue beating until the mixture becomes stiff and glossy.

Fold egg white mixture into batter.

Divide batter evenly between the two pans and bake for approximately 30 minutes, or until a toothpick entered into the center of the cakes comes out clean.

Remove from oven and let cool until the sides of the cake pull away from the pan, about 5 minutes.

Flip cakes out onto cooling racks and cool completely.

While the cakes are baking, place chopped raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.

Add the sugar, rosé, and cornstarch to the saucepan and continue stirring for 2 more minutes.

Remove from heat and cool completely.

While the cakes and the jam are cooling, beat butter until fluffy and smooth.

Add in powdered sugar and rosé and beat until desired consistency. If the frosting is too thick, add more rosé. If it's too thin, add more powdered sugar.

If using food coloring, add a few drops and mix till evenly colored.

Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.

Spread the frosting over the top of that cake, then spread the jam over the top of the frosting.

Place the other cake on top of the frosting and jam, and spread frosting and jam on the top layer.

Snap a photo, cut a piece, and enjoy!