Victoria cake is a classic English dessert that sandwiches fruit preserves and whipped cream between two layers of airy sponge cake. It inspired these individually sized, poppy seed-flecked cakes that are baked in a muffin pan, then are split and filled after cooling. Bonne Maman Lemon Curd is swirled into the whipped cream, and Bonne Maman Raspberry Preserves are used straight up—a little of each go inside the cakes and are dolloped on top, too. If convenient, the baked and cooled cakes can be stored in an airtight container in the refrigerator for up to three days, but be sure to bring them to room temperature before splitting and filling them. They’re best served right away, or within an hour of assembly.