SPONGE CAKE 1. Preheat oven to 356F (180C). 2. In a bowl, mix 5 eggs, a pinch of salt, 1/2 teaspoon of pure vanilla extract and 1/2 cup sugar until white and fluffy. 3. Take 170 g of flour. Sift half of this flour into the dough and mix it gently with a spatula. Add the remaining flour and sift it into the dough and mix it again with a spatula. 4. Wet the baking sheet with water to help the parchment paper spread better. Line the baking sheet with parchment paper and spread the dough evenly on the baking sheet. 5. Bake in the preheated oven for 15 minutes. 6. Cool on a rack. Do not remove the parchment paper, just release the sides of the sponge cake from the parchment paper. Cover the sponge cake with a clean kitchen towel and let cool at room temperature. BERRY FILLING 7. In a saucepan: Combine 2 cups of berries and 1/4 cup of sugar. Heat over low heat, stirring occasionally, until the filling is juicy. 8. Combine 1.5 tablespoons of cornstarch and 50 ml of water in a small bowl. Add this mixture to the saucepan with the berries, stir, and simmer until it thickens slightly. Place the filling in a clean bowl, cover with a cling'n seal in contact, and let cool at room temperature. CUT 9. Cut out the sponge cake into the shape you want. (I prefer a circle or heart shape). The diameter is about 2-2.5 inches. You can use a cookie cutter or just a glass. 10. Grind the remaining sponge cake scraps in a blender into coarse crumbs. CREAM 11. In a large bowl. Mash 300 g of cream cheese with a fork. Add 1/4 cup of sugar and 200 ml of cold heavy cream. Beat with a mixer until stiff peaks form. ASSEMBLY 12. Place the cream in a pastry bag. The filling can also be placed to in a separate pastry bag. Take one sponge cake cut. Make a border along the edge 1cm high and 0.7 cm thick. Place the filling in the middle. Cover with the second sponge cake cut. Carefully grease the pastry on the sides and top with cream and sprinkle with sponge cake crumbs. If desired, decorate the cake with cream. Repeat with all the sponge cake cuts.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.