Preheat your oven to 180°C (350°F) and grease a springform pan with butter and flour.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and mix.

Gradually sift in flour, baking powder, and vanilla sugar, stirring until smooth.

Pour half of the batter into the prepared pan, then scatter fresh fruits on top of the batter.

Cover the fruit with the remaining batter and smooth it out.

Bake for 30–35 minutes until golden brown and a toothpick comes out clean.

Let the cake cool for a few minutes before releasing it from the pan.

While cooling, whip the cream and gradually add powdered sugar until stiff peaks form.

Once cool, slice the cake in half, spread the whipped cream on the bottom layer, and reassemble.

Refrigerate for at least 2 hours before serving.