Time needed: 45 minutes.

Ingredients list

8.8 oz (250 g) powdered / confectioners sugar
1 package (20 g) vanilla flavored sugar or dash of vanilla extract
3 eggs
10.6 oz (300 g) all-purpose flour
2 tsp baking powder
1 cup (250 ml) whipping cream
a bowl of strawberries (or raspberries, red or black currant or forest fruit) fresh or frozen

1. Whip the Base (5 min)

   Put the powdered sugar and vanilla sugar in a mixing bowl with the eggs. Whip on medium speed for about 5 minutes until the mixture turns fluffy and pale.

2. Preheat the Oven

   Don’t forget to turn on your oven ahead, and preheat it to 320°F or 160°C.

3. Line the Baking Pan

   I am using a standard 9×13″ deep baking pan. Line it with baking paper, aluminum foil or you can butter it and sprinkle the inside with coarse flour. But I know it is hard to get in the US, so the paper works just fine.

4. Prepare your Fruits

   Clean and cut your fruit if needed.

5. Finish the Batter (5 min)

   Gradually incorporate the flour mixed with baking powder and the whipping cream. Take your time, and add a couple of tablespoons of flour and a dash of cream at a time. It might take another 5 minutes. The batter should be on the thicker side but not too stiff! If you need to, add a little more cream or even milk.

6. Fill the Pan

   Fill the lined pan with the batter and spread it evenly.

7. Sprinkle with Fruit

   Top the cake with berries of your choice. Fresh or frozen.

8. Bake

   Put in the preheated oven and bake at (320°F/ 160°C) for about 30-35 minutes. Test if the cake is done by piercing it with a wooden toothpick or skewer. It should come out clean… the batter should not stick to it.

9. Serve and Enjoy!

   Let the cake cool down and serve lightly dusted with powdered sugar. I hope your cake will come out deliciously moist and fluffy as it should. A perfect companion for afternoon tea or coffee in the garden… Enjoy!