Finnish Strawberry Cake

Instructions

1. Prepare the sponge cake
   Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper. In a large bowl, beat eggs and sugar until pale and thick, about 5 minutes. The mixture should leave a ribbon trail when the beaters are lifted.
2. Mix dry ingredients
   Sift together flour and baking powder. Gently fold into the egg mixture using a spatula, being careful not to deflate the batter. Fold in the melted butter and vanilla extract.
3. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
4. Prepare the filling
   In a medium bowl, mix the strawberry jam with lemon juice until smooth. In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
5. Slice the cake
   Once completely cooled, slice the cake horizontally into three even layers. Place the bottom layer on a cake stand or serving plate.
6. Assemble the cake
   Spread half of the jam mixture on the bottom layer. Top with one-third of the whipped cream and arrange half of the sliced strawberries over the cream. Place the second cake layer on top and repeat the process. Place the final cake layer on top.
7. Decorate the cake
   Cover the top and sides of the cake with the remaining whipped cream. Arrange the remaining fresh strawberries on top in a decorative pattern. Garnish with fresh mint leaves.
8. Chill before serving
   Refrigerate the cake for at least 2 hours or overnight before serving to allow the flavors to meld and the cake to set. This makes it easier to slice and enhances the flavor.