Put a piece of parchment or a silpat on the counter. Invert the raspberry cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles in each corner from the cake. With the remaining space, use the cake ring to stamp out two half circles.
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or silpat. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
Place one of the half circles in the cake ring and push up against the acetate. Place the other half circle in the cake ring and push up against the other side of the acetate. You'll have a gap between the two half circles. That's ok! Fill the gap with scraps from the cake. No one will see this layer and it will be covered with fillings, so don't stress about how it looks.
Once the cake layer is filled, use a pastry brush to generously soak the cake layer.
Spread 1/2 cup of the cream cheese filling over the cake layer using the back of a spoon.
Sprinkle about 1/2 cup of the pretzel crunch and gently tap into place.
Carefully spread another 1/2 cup of the cream cheese filling over the pretzels. This helps to secure the cake to the filling. (You'll notice I didn't do this - total mistake - and my cake layers didn't stick to my pretzel filling).
Repeat these steps with the next two layers.
Refrigerate until ready to serve.