Procedure
1) Preheat the oven to 180C / 160C fan.
2) Beat the butter with the icing sugar, salt, vanilla and lemon zest, then add the eggs one at a time whilst beating. The mixture needs to be light and fluffy.
3) Sift the flour with the baking powder and gently fold into the butter/eggs mixture. Line a round 16cm cake tin, with removable bottom, with parchment and pour in the batter. Bake in a preheated oven for about 20 minutes. (Check for the doneness of the cake by performing a skewer test).
4) Allow the cake to cool on a wire rack. Next, cut the cake into four equal pieces. Spread some jam on the first piece and top it with fruit (fruit should be covering the whole area of the cake).
5) Spread some soured cream on the second piece of the cake, flip it over and lay it on top of the jam/fruit part of the first cake piece. Once done, spread more jam on the top of the second cake piece and add more fruit. Continue, until you’ve used all the cake pieces. Place the cake on a plate and put the side of the cake tin around the cake so that it holds it shape. Weight the cake down with a heavier plate and refrigerate for two hours.
6) Take the cake out of the fridge, remove the side of the cake tin and spread the remaining soured cream all around the cake. Decorate with more fruit. Slice and enjoy!
