Norwegian Cream Cake

Instructions

1. Prepare the sponge cake
   Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan. In a large bowl, beat eggs and sugar until pale and fluffy, about 5-6 minutes. The mixture should form ribbons when the beater is lifted.
2. Finish the batter
   Sift together the flour and baking powder. Gently fold into the egg mixture using a spatula, being careful not to deflate the batter. Add vanilla extract and fold just until incorporated.
3. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the filling
   Whip the heavy cream with ¼ cup sugar until stiff peaks form. Set aside. If using fruit juice or sherry for soaking, have it ready in a small bowl.
5. Assemble the cake
   Using a serrated knife, slice the cooled cake horizontally into 3 even layers. Place the bottom layer on a serving plate. If using, brush with some fruit juice or sherry to moisten.
6. Add the fillings
   Spread half of the jam over the bottom layer, then top with a third of the whipped cream. Arrange half of the sliced strawberries over the cream. Place the middle cake layer on top and repeat the process with remaining jam, another third of cream, and remaining sliced strawberries.
7. Finish and decorate
   Place the final cake layer on top. Cover the top and sides of the cake with the remaining whipped cream. Decorate with fresh strawberries, blueberries, and a light dusting of confectioners' sugar.
8. Chill before serving
   Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld and the cake to set. This makes it easier to slice and enhances the flavor.