Fold a piece of foil or baking parchment to make a baking case measuring 35 x 15 cm. Place it on a baking sheet.
Beat the eggs and both types of sugar until fluffy. Add the flour and mix well. Spread the paste into the baking case and bake in the centre of the oven for about 5 minutes at 225°C. Sprinkle a little sugar over the cake, then turn it out onto a sheet of greaseproof paper. Allow to cool.
Slice or mash the berries and mix them with the icing sugar. Spread the berry mixture over eight of the pieces of cake. Place the remaining slices on top. Whip the cream with the jelly sugar until firm. Spread or pipe the cream around the edges of the cakes. Top the cakes with berries. Combine the water with the jelly sugar, bring to the boil and simmer for 30 seconds. Remover from the heat and allow to cool slightly, then spoon the jelly over the berries.
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