Ingredients
- 1 cup (200 grams) of sugar
- 6 eggs (room temperature)
- 1 ½ cups (200 grams) of flour
- ¼ teaspoon of salt
- 1 teaspoon of vanilla
- 1 teaspoon of almond extract (or replace with lemon powder)
- Jam (flavor depending on fruit you have)
- Fresh fruit
- Whipped cream
Directions
In a mixer fitted with a whisk attachment. Add eggs to the mixer bowl and begin whipping eggs. Slowly add in sugar and whip for approximately 20 minutes. Until light and fluffy and ribbons form (there is no baking powder so the whipping is what makes it light and fluffy when baked). Once you have ribbons add in your extracts and salt and mix them in. Slowly fold in your flour. You want to sprinkle it in gently so you don’t deflate your batter. Preheat oven to 350℉. Grease a 10 inch springform pan. Pour batter into the pan and bake for 30 minutes (don’t open the oven door while it is baking until you check it at 30 minutes).To make sure it’s done, stick a toothpick in the center if it comes out clean the cake is done. When the cake is done, shut off the oven, leave the cake in the oven, crack the door and let it sit for 5 minutes. Pull the cake out and let it cool on a rack. Remove it from the pan and let it cool completely.
Slice the cake in the middle to make two layers. On the bottom layer put a layer of jam,whipped cream and sliced fruit. Place the second half of the cake on top and put a layer of jam, whipped cream and fruit on top.
