Tortit

Instructions

1. Preheat the oven to 180 °C and butter a 24 cm round tin.
2. Whisk the eggs and sugar for 5 minutes until the mixture pales and doubles in volume.
3. Add the vanilla, the milk and the lukewarm melted butter, then fold in gently.
4. Fold in the flour, baking powder and pinch of salt, lifting the batter with a spatula.
5. Pour into the tin and bake for 30 to 35 minutes, until a skewer comes out clean.
6. Leave to cool completely on a rack, then slice the cake in half horizontally.
7. Whip the cream and spread it over the bottom layer, then arrange the sliced strawberries on top.
8. Brush the warmed jam over the cut side of the top layer, place it back on, and sprinkle with almonds before serving.