Norwegian Cream Cake Recipe

Preheat the oven to 180°C.

In a large mixing bowl, whisk together the eggs and sugar until light and creamy.

Sift in the flour and baking powder, then fold gently to incorporate.

Stir in the vanilla extract.

Pour the batter into a greased and lined cake tin.

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool completely on a wire rack.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Cut the cake into two layers horizontally.

Spread a generous layer of whipped cream on the bottom layer, then place the top layer on top.

Cover the entire cake with the remaining whipped cream, smoothing it out with a spatula.

Garnish with fresh berries, if desired.

Chill in the refrigerator for at least 2 hours before serving.