Berry Delight Cake

Instructions

For the sponge:
Beat the egg whites until stiff peaks form. Gradually add sugar while continuing to beat. Then add the egg yolks and mix until light and fluffy. Fold in the sifted flour with baking powder until well combined. Transfer the batter to a baking pan and bake in a preheated oven at 350°F (180°C) for about 30 minutes.

For the berry cream:
Dissolve gelatin in water and let it swell. In a saucepan, combine berries, sugar, and water. Bring to a boil, then remove from heat and let it cool for about 3 minutes. Add the swollen gelatin to the berry mixture and stir until the gelatin dissolves. Let the mixture cool to room temperature. Whip the heavy cream and fold it into the cooled berry mixture.

Spread the berry cream over the sponge in the baking pan and level it.

For the whipped cream:
In a bowl, combine heavy cream, whipped cream stabilizer, and powdered sugar. Whip until stiff peaks form. Spread the whipped cream over the berry cream layer and level it.

For the berry jelly topping:
Dissolve gelatin in water and let it swell. In a saucepan, combine berries, sugar, and water. Bring to a boil, stirring occasionally. Mix cornstarch with water and add it to the boiling berries. Once thickened, remove from heat and let it cool slightly. Pour the berry jelly over the whipped cream layer and spread evenly.