Bløtkake (soft cream cake)

Instructions

1. Preheat the oven to 180 °C, butter a 24 cm springform round tin and line the base with baking paper.
2. Whisk the eggs with the sugar for 5 minutes, until the mixture turns pale and doubles in volume.
3. Gently fold in the sifted flour and baking powder with a spatula, lifting the batter to keep the air in.
4. Pour the batter into the tin and bake for 20 to 25 minutes, until the sponge is golden and springs back when touched.
5. Let it cool completely, then cut the sponge into two or three discs.
6. Whip the cream with the icing sugar and vanilla sugar until it holds firm peaks.
7. Spread the jam on the first disc, then cover with cream and raspberries, and stack the discs, alternating cream and fruit.
8. Decorate the top with cream and halved strawberries, then chill in the fridge for at least 1 hour before serving.