Ingredients

For the Cake

6 eggs at room temperature
1 1/3 cups granulated white sugar
1 tsp. pure vanilla extract
1/8 tsp. salt
1 1/3 cups all-purpose flour, stirred before measuring
2 cups cloudberry jam

For the Filling

3 cups heavy cream, whipped
1/4 cup powdered sugar
2 tsp. pure vanilla extract

For the Filling

Step 1

In a medium bowl, whip the heavy cream, then add the powdered sugar and vanilla.

Step 2

Whip until smooth.

Step 3

Place in refrigerator until needed in the recipe.

For the Cake

Step 1

Preheat your oven to 350°F. Line two 9” round cake pans with parchment paper.

Step 2

Crack the eggs into a measuring cup and measure approximately 1 1/3 cups.

Step 3

In a large bowl use an using whisk beaters, to beat the eggs and sugar on high speed for about 5 minutes until light and frothy.

Step 4

Mix in the vanilla and salt.

Step 5

Using a spatula, fold the flour into the egg mixture.

Step 6

Separate batter evenly between the 2 cake pans.

Step 7

Bake for 25 to 30 minutes, until the cake springs back when touched in the center.
Place on a cooling rack and let the cake cool in the cake pans.

Step 8

Loosen the edges with a knife and remove the cake from the pans. Cut the cooled layers in half to make 4 layers.

Assemble the Cake

Step 1

Place the bottom layer of the cake onto serving plate. Spread with 1/3 of the whipped filling. Place second layer on top and spread with one half of the preserves. Add the third layer and spread with 1/3 of the whipped filling. Top with final layer and spread with the other half of the preserves.

Step 2

Frost the sides and top of the cake with the remaining third of the whipped topping.

Step 3

Place cake in the refrigerator until ready to serve.

For some extra flair, put the remaining whipped topping into a pastry bag and decorate the top of the cake with a star tip.