Strawberry summer cake

Cake base, 1 base about 8-10 pieces:
4 eggs
2 dl sugar
1 dl potato flour
1 dl wheat flour
2 teaspoons baking powder
1 teaspoon vanilla sugar

Vanilla cream:
3 egg yolks
2,5 dl milk
0,75 dl sugar
2 ml vanilla sugar 2 tbsp cornstarch
50 g butter

Filling
5 dl whipping cream
1 cup/2-3 dl frozen strawberries
Honey/sugar

Decoration:
2 cups/4-5 dl fresh strawberries

Cake base, do this:
1. Set the oven to 175 c or 350 f. Line a springform pan 20 cm in diameter with parchment paper, both the bottom and the sides, let the paper protrude a few centimeters around the edge so that the cake base can be a little higher than the pan.
2. Beat eggs and sugar until really porous and fluffy. Mix potato flour, wheat flour, baking powder and vanilla sugar in a separate bowl.
Sift the flour mixture into the batter and fold the batter carefully, until the dry ingredients are incorporated.
4. Fill the mold with the batter and bake in the lower part of the oven for about 45-50 minutes. Feel with a stick in the middle, when it comes out clean the cake is ready.
5. Allow the bottom to cool in the mold before taking it out of the mold.

Vanilla cream, do this:

Mix the ingredients to an even batter in a saucepan. Heat on low heat while whisking constantly until the cream thickens and becomes firm and fine. Then immediately remove the saucepan from the heat.

Filling:
Heat the strawberries in a saucepan and add honey/sugar to your liking. When your jam is ready let it cool completely.

Whipp the whipping cream and mix half of it with half of the chilled strawberry jam. Save the other half of the whipped cream for the topping.

Layering:
Put some jam, vanilla cream, fresh strawberries and strawberry-whipped cream mixture on the first layer. For the second layer add some whipped cream. For the last layer add some whipped cream and give it a rustic look with your spatula.

Finishing touch: Decorate your cake with lots of fresh strawberries that you have cut in half on the top, the more, the better.

Enjoy!! <3