Summery strawberry torte

  • 200 g butter
  • 3 eggs from a free-range hen
  • 2 dl sugar
  • 3 dl plain flour
  • 2 tsp baking powder
  • Grated zest of 1 lemon

Filling:

  • 2 dl rhubarb jam (may be replaced with some other jam)
  • 1 dl Vana Tallinn liqueur Plenty of strawberries
  • 400 ml whipping cream
  • Icing sugar

Cover a 22 cm springform pan with parchment paper, butter and dust the tin with bread crumbs. Melt the butter and allow to cool. Whisk the eggs and sugar until thick and fluffy, stir in the butter and grated lemon zest. Add the flour and baking powder and pour into the tin. Bake at 200 °C for about 30 minutes. Allow to cool and cut into two bases. Moisten the bases with the liqueur and spread rhubarb jam on top. Spread all of the whipped cream on the bottom base and cover it with halved strawberries. Place the second base on top, cover with strawberries and sprinkle with icing sugar.