Ingredients

For the Cake

6 Eggs at room temperature

1⅓ Cups granulated white sugar

1 Tsp pure vanilla extract

⅛ Tsp salt

1⅓ Cups all-purpose flour, stirred before measuring

2 Cups cloudberry jam

 

For the Filling

3 Cups heavy cream, whipped
¼ Cup powdered sugar
2 Tsp pure vanilla extract

 

For the Filling

Step 1

In a medium bowl whip the heavy cream 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°. Line two 9” round cake pans with parchment paper.

 

Step 2

Crack the eggs into measuring cup and measure approximately 1⅓ cups.

 

Step 3

In a large bowl with an electric mixer using the whisk beater combine 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 into 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 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 ⅓ of the whipped filling. Place second layer and spread with one half of the preserves. Add third layer and spread with ⅓ 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 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.