Cake base
4 eggs
180 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
60 g plain flour
80 g potato starch
2 tsp baking powder
1 l strawberries
Passion curd
Vanilla cream

Garnish
300 ml cream
1 litre fresh berries of various types

Preheat the oven to 175 °C.
Beat the eggs and sugar until fluffy. Mix the remaining ingredients together in a bowl and fold into the egg mixture. Grease a spring form cake tin (19 cm in diameter).
Pour the mixture into the tin and bake at the bottom of the oven for 35-40 minutes. Use a cake pin test to see if the cake is dry in the middle. Leave to cool on a wire rack.
In the meantime, make the passion curd and vanilla cream. Cut half the strawberries into slices; put aside the best for decoration.
When the cake base has cooled completely, cut it into three bottoms using a sharp bread knife.
Place the bottom layer on a serving plate, spread over a layer of vanilla cream and cover with sliced strawberries. Place the next layer on top and spread over a layer of passion curd and a layer of sliced strawberries. Place the last layer on top and cover the entire cake with cream. Decorate with strawberries and fresh berries.