1. Preheat the oven to 175°C. Butter the baking pan with the deep insert. Cut a circle out of parchment paper to match the center of the baking tin and place in the baking tin.

​

2. Mix flour, starch, polenta, baking powder and salt. Using a stand mixer or hand mixer, cream the butter and sugar until fluffy. Beat in eggs one at a time, followed by yogurt or sour cream. Add the flour, starch, polenta and baking powder and mix in briefly.

​

3. Pour batter into prepared baking pan. Bake for a total of 30 minutes until golden brown. Check the color after 15 minutes and possibly
cover with parchment paper. Remove from the oven and let cool on a wire rack for 10 minutes, then remove from the tin and let cool completely.

​

4. Prepare the fruit or berries for the cake – wash, pat dry and cut if necessary. In a cold bowl, whip the cream with the powdered sugar. Brush the cake base with apricot jelly. Spread the whipped cream on top and place the fruit on top and enjoy.