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Scandinavian Cloudberry Layer Cake

1 1/3 cups eggs (about 5 large), at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 1/3 cups all-purpose flour, stirred before measuring

1 1/2 cups fresh berries or preserves

1-1/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Preheat the oven to 350 degrees. Line two 9-inch round cake pans
with parchment paper. Crack eggs and measure them in a 2-cup
measuring cup. In a large bowl, with an electric mixer, beat the
eggs until frothy. Slowly beat in the sugar and continue beating
at high speed for 5 minutes until light and lemon-colored, beat in
the vanilla and salt.

With a rubber spatula, fold in the flour thoroughly. Divide the
batter evenly between the two pans. Bake for 25 to 30 minutes,
until the cake springs back when touched in the center. Cool cakes
on a rack in the pan. Loosen the edges and remove from pans. Split
cooled layers to make 4 cake layers in all.

To assemble the cake, split cooled layers in half horizontally to
make 4 layers in all. Place bottom layer on cake plate and spread
with whipped cream. Top with the second layer. Spread with 3/4 of
the fruit or preserves. Top with the 3rd layer and spread with more
whipped cream, then top with the 4th layer and spread with the
remaining fruit or preserves.

Frost the sides of the cake with about half of the whipped cream.
Put the remaining cream into a pastry bag with a star tip (if
desired), and press onto the cake decoratively on the top, and
around the edges.

Refrigerate until ready to serve. Makes 16 servings.


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