Danish Layer Cake

Instructions

1. Prepare the cake batter
   Preheat oven to 350°F (175°C). Line three 8-inch (20cm) round cake pans with parchment paper. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks with sugar until pale and fluffy. Fold in vanilla extract. Sift flour and baking powder together, then gently fold into the egg yolk mixture. Carefully fold in the beaten egg whites until just combined.
2. Bake the cake layers
   Divide the batter equally between the prepared pans. Smooth the tops with a spatula. Bake for 20-25 minutes until the cakes are golden and spring back when lightly touched. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the custard filling
   In a saucepan, heat milk with vanilla pod seeds until almost boiling. In a bowl, whisk together cornstarch and sugar. Gradually add hot milk to cornstarch mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat, cover with plastic wrap directly on surface to prevent skin forming, and cool completely.
4. Prepare the whipped cream
   In a large bowl, whip the heavy cream with confectioners' sugar until stiff peaks form. Reserve about one-third for decorating the top and sides of the cake. Fold half of the remaining cream into the cooled custard to lighten it.
5. Prepare the berries
   Wash and dry berries. Slice strawberries if large. Reserve a few attractive berries for decorating the top of the cake. In a small bowl, warm the strawberry jam slightly and then strain it to remove any fruit chunks.
6. Assemble the cake
   Place one cake layer on a serving plate. Brush with a thin layer of strained jam. Spread half of the custard cream mixture over the cake. Arrange half of the berries on top. Place the second cake layer on top and repeat with jam, remaining custard cream, and berries. Place the final cake layer on top.
7. Decorate the cake
   Cover the top and sides of the cake with the reserved whipped cream. Use a spatula or piping bag to create decorative patterns if desired. Arrange the reserved berries on top of the cake in an attractive pattern.