For the cake, beat egg yolks until fluffy with 1/3 of powdered sugar. Beat egg whites with a small amount of powdered sugar until stiff. Fold half of egg whites into egg yolks. Fold other egg whites into the flour. Gently combine both mixtures with remaining powdered sugar. Using a pencil, trace 8 circles on a piece of parchment paper measuring 26 cm (approximately 10 inches) in diameter. Place parchment paper on baking sheets as needed. Pour batter into circles, spreading thin and smooth. Bake at 220°C (approximately 425°F) while watching carefully. Cakes will cook very quickly. Once done, immediately remove and transfer to wire racks to cool.
Heat berry jelly with some water until mixture resembles syrup.
Remove first cake layer and place on a cake base. Spread with a thin layer of jelly. Do not let jelly drip over edge. Add next layer and repeat. Continue until all layers have been used, pressing firmly between layers. Chill for 1 hour.
When cake is cold, cut out small tarts using a cookie cutter or a template and sharp knife.
Serve tarts with fresh berries and topped with caramel sauce or whipped cream if desired.