Beat eggs and sugar very light. Beat for approximately 5 minutes.

Mix the baking powder, vanilla sugar and wheat flour together in a bowl.

Sift the dry ingredients into the egg mixture and fold gently with a dough scraper.

Put baking paper in the bottom of a springform pan (22 cm) and grease the edge of the pan with butter, margarine or oil. I use a grease spray/baking spray.

Spread the dough in the form and tap it lightly on the table a few times.

Put the cake in the oven at 200 degrees normal. oven for approximately 25 minutes.

Allow the cake to cool completely in the tin and then remove it to a wire rack.

Split the cake into 3 equal-sized layer cake bases. Use a serrated knife for that. Start by marking two cuts all the way around the cake and then cut through.

Put the husblas in a bowl of cold water.

Scrape the seeds out of the vanilla pod and mix with a little of the sugar.

Put vanilla sugar, sugar, egg yolks in a bowl and whisk it together. Add the cornstarch and whisk together. Then add 0.5 dl of the milk and whisk it together.

Put the rest of the milk (3.5 dl) and the empty vanilla bean into a saucepan. Heat it to just below the boiling point. Then pour the warm milk into the egg mixture while whisking. Pour it all back into the pot.

Heat the vanilla cream over medium heat while whisking constantly (important!). When it bubbles and thickens, let it continue to cook for a few minutes while still whisking.

Remove the pan from the heat. Squeeze out the water from the house air and add it to the cream. Stir the cottage cheese completely into the cream and transfer the cream to a bowl that you cover with cling film. Make sure the film is completely down on top of the cream.

Refrigerate for 3-4 hours (or longer).

Place strawberries, rhubarb and sugar in a saucepan with a lid and heat over medium heat.

Stir occasionally and remove your compote when the berries and rhubarb are well cooked.

Refrigerate until you need to use it.

Remove the empty vanilla pod. Then beat in the cold vanilla cream well.

Whip the cream to a light foam.

Fold your whipped cream into the vanilla cream. Do it in two rounds.

Find a dish for your layer cake and put a layer cake base on it.

Spread half of the compote on top of the base.

Then put ⅓ of the pastry cream on top and then spread ⅓ of the strawberries and ⅓ of the chopped chocolate on top.

Put the next layer cake base on top and repeat with compote, pastry cream, strawberries and chocolate.

Add the last base and spread the rest of the pastry cream, strawberries and chocolate. I also garnished with a few mint leaves.

Put the cake in the fridge until it is to be served.