1 cup of all purpose flour
1/2 tsp salt
4 eggs, room temperature
2/3 cup of sugar
1/2 tsp of vanilla
4 tbsp butter, melted and cooled
1 lb of fresh strawberries and raspberries
2-4 tbsp of sugar
2 cups of whipping cream
1 tsp of vanilla
Preheat oven to 350. Lightly butter at 9" spring form pan. Line & dust a piece of parchment and place at bottom of pan.
Sift flour and salt, set aside.
In a double boiler, over simmering (not boiling) water and with out water touching top pan, beat the eggs at medium high speed and slowly add the sugar. Continue beating 8-10 minutes until mixture is thick and pale in color and leaves ribbon trails when beaters are lifted.
Remove top pan and add vanilla and continue to beat until cooled.
Fold in 2/3 cups of the flour using a wire whisk. Stir the remaining flour into the melted butter and pour into the other mix. Work quickly, but gently to blend the two. Gently pour into the prepared pan building up the sides and not the middle.
Bake 25-30 minutes or until the top is golden and the edges pull away from the sides.
Cool in pan on wire rack 15 minutes. Remove from pan & remove parchment paper.
Make filling by adding sugar to berries and let sit while beating the whipping cream until stiff peaks form, add vanilla.
Carefully slice cake across the middle forming 2 layers. Gently spread the whipped cream over bottom layer, top with berry mix and add top layer of cake. Spread remaining whipped cream over entire cake. Chill until ready to serve.
Serve with berries on the side.
Recipe and picture courtesy of: "The Complete Book of Desserts" by Martha Day