Kristinas Jordgubbstårta

• 4 eggs
• 180 g caster sugar
• 80 g potato starch
• 60 g wheat flour
• 4 tsp vanilla sugar, divided
• 1.5 tsp baking powder
• 1 tbsp butter, for greasing
• 4 dl whipping cream
• 200 g Philadelphia cream cheese
• 90 g icing sugar
• 750 g fresh strawberries, divided

Instructions

1. 1Heat the oven to 175°C and grease a 20 cm springform tin with butter.
2. 2Whisk eggs and caster sugar until very pale, thick and fluffy, about 5 minutes.
3. 3Mix potato starch, wheat flour, 2 tsp vanilla sugar and baking powder, then gently fold into the egg mixture without knocking out the air.
4. 4Pour the batter into the tin and bake for 35–40 minutes, until the sponge springs back and a skewer comes out clean.
5. 5Cool the sponge completely, then slice it carefully into 4 even layers.
6. 6Whip the cream until soft peaks form, then beat cream cheese, icing sugar and 2 tsp vanilla sugar smooth in another bowl. Fold together and stir in 500 g finely chopped strawberries.
7. 7Stack the 4 sponge layers with strawberry cream between each layer, saving enough filling to cover the outside.
8. 8Cover the top and sides with the remaining filling and decorate with the remaining fresh strawberries before serving.