For the cake:

non-stick oil spray

4 large eggs

1 cup sugar

1 tea vanilla

Finely grated zest of a lemon

1 cup flour

For sauce:

2 cups strawberries, hulled

2 TBL confectioners sugar

1 TBLE lemon juice

For filling and topping:

3/4 cup blueberries

3/4 cup blackberrie

3/4 cup red raspberries

1/2 cup red currents or golden raspberries

2 cups heavy cream

1 tea vanilla

1 cup strawberries hulled

1/2 tea confectioners’ sugar

To prepare cake, first heat oven to 350. Oil or spray 10″ springform pan and line bottom with parchment

Using mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium low, and gradually add flour. Remove bowl from mixer, give a final fold with spatula and pour into prepared pan. Bake until risen and light golden brown, 25-30 minutes Cool pan on wire rack 10 minutes and remove sides from pan.

When cake cools, use a long, thin knife to split it unto 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on large piece of foil. In a blender, combine 2 cups strawberries, confectioners sugar and lemon juice. Puree until smooth. Set aside 1/4 cup of puree, and divide remaining puree between two cake layers, pouring over cut sides and spreading with a rubber spatula.

In a large bowl, combine reserved 1/4 cup puree with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries, and currents or golden raspberries. Fold gently to mix.

Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of bb, bb and rasp, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners’ sugar.

Yield 12 servings