Ingredients

25 g melted butter, plus extra butter to grease the mould, 125 g flour, plus extra flour to line the mould, 125 g sugar plus ½ tbsp, 4 medium eggs, 300 ml whipping cream, 200 g strawberries, 90 g blueberries, 75 g raspberries, icing sugar, salt

Preparation

Preheat oven at 190ºC.Grease the number cake mould  with butter (only in the first uses) and sprinkle with flour, taking off the excess flour.Place the sugar and eggs in a large bowl over a pot with water on a slow heat (hot enough to steam without boiling)Beat the eggs for 7 minutes, until they look pale and triple their volume.  Take the bowl off the pot and set aside.  Slowly add the butter, stirring all the time.  Also add the flour with a pinch of salt until fully mixed.  Pour the mixture into the number cake mould and place in the oven.  Bake for 25 minutes until the cake is golden and when pierced with a knitting needle it comes out clean.  Take out of the oven, leave to cool for 10 min in the mould, then de-mould and leave to cool completely on a rack.

Meanwhile, whip the cream and set aside.In another bowl, beat 50 g strawberries with the ½ tsp sugar.  Mix lightly with the whipped cream, taking cake to maintain a marbling effect.  Set aside.

Once the cake has completely cooled down, cut it in half.  Place a layer of whipped cream on top the base of the cake, and alternating blueberries and raspberries at the corners.  Place the other half of the cake on top.  Cover with the remaining whipped cream and alternate blueberries and raspberries along the sides.  Place the quartered strawberries in the centre and sprinkler with icing sugar.