Blotkake Simenstad - Norway(Sponge Cake with Cream and Berries)

Preheat oven to 350°.

Butter and flour 8 1/2-inch spring-form pan.

In bowl with electric mixer, beat 3/4 cup sugar and eggs until thick and pale.

Sift flour, baking powder and salt over mixture and fold in gently, but thoroughly.

Turn batter into pan. Bake cake in middle of oven for 25 minutes.

Cool on rack. Remove cake from pan and halve horizontally with a serrated knife. In a bowl with electric mixer, beat cream to soft peaks and beat in remaining 2 teaspoons of sugar and vanilla.

Beat until stiff. In a bowl, fold 1/2 berries into half of cream.

Spread mixture evenly onto bottom cake layer and top with remaining layer. Spread remaining cream on top and side of cake and arrange remaining berries on top.