Instructions: * Note: Cloudberries, the amber-colored version of its relative the raspberry, are too tart to eat by themselves but make excellent jam. Other names for this fruit include bake-apple berry, yellow berry, and mountain berry.

Heat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.

In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.

Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.

Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool in pan. Loosen edges, and remove from pans. Using a serrated knife, split cooled layers to make four cake layers in all.

For the filling: Whip the cream until firm but not dry, and add the confectioners sugar and vanilla.

To assemble the cake: Place bottom layer on cake plate, and spread with one-third of the filling. Top with the second layer. Spread with 1/2 of the preserves. Top with the third layer, and spread with one-third of the filling. Top with the fourth layer; spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.

This recipe yields 16 servings.

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