Bløtkake med multer (wild strawberry layer cake)

Instructions

1. Preheat the oven to 180 °C (160 °C fan) and butter a 24 cm round tin.
2. Whisk the eggs with the sugar for 6 to 8 minutes until the mixture is pale and has tripled in volume.
3. Fold in the sifted flour with the baking powder, gently lifting the batter with a spatula.
4. Pour into the tin and bake for 20 to 25 minutes, until a skewer comes out dry; let it cool, then cut the cake into two or three discs.
5. Make the syrup by dissolving the sugar in the water, then lightly brush each disc with it.
6. Whip the cream with the powdered sugar and vanilla sugar, spread a layer on the first disc, scatter with wild strawberries, then stack, finishing with a layer of cream.
7. Decorate with the remaining strawberries and almonds, then chill for at least two hours before serving.