Berry Confetti Sponge Cake with Cream Cheese Frosting

Whisk the eggs with the sugar on maximum speed for 3 minutes.

In a separate bowl, combine the dry ingredients and gently fold them into the egg mixture using a spatula.

Pour the batter into a ~17 cm baking pan and bake for 45 minutes at 170°C.

Heat the berries, add the sugar and the starch dissolved in 100 ml of water, and simmer until thickened. Cool completely before using.

Whip all the ingredients for the frosting together and chill.

Slice the sponge cake into layers. On each layer, pipe or spread a ring of cream cheese and a layer of berry confit. Coat the top and sides with the remaining cream cheese frosting.