2) Beat the eggs with the sugar until light and lemon-colored.
3) Combine flour and baking powder and sift over the egg mixture.
Fold the flour carefully into the eggs. Pour into a 24 cm (10") springform.
4) Bake on the lowest oven rack about 45 minutes. Cool on a rack.
5) When completely cold, divide horizontally into 3 layers.
6) Reserve a small amount of each berry for decoration. Mash the remaining berries separately. Sweeten to taste with confectioner's sugar.
7) Whip the cream. Reserve a small amount of whipped cream for decoration.
Mix the lingonberry puree with half the remaining cream. Mix the cloudberry puree with the other half.
8) Place the bottom layer of cake, baked side down, on a plate. Spread with lingonberry cream. Top with the middle layer of cake and spread with cloudberry cream.
End with the top layer, baked side up. Spread with a thin layer of whipped cream.
9) Cut a circle of parchment paper slightly smaller than the cake and place on top of the cake.
Roll out most of the marzipan to a round sheet and place over the cake.
10) Color the remaining marzipan yellow. Roll it into a strip and place around the bottom of the cake.
11) Cut the marzipan on top of the cake into a spoke pattern, but do not cut all the way out to the edge of the cake.
12) Roll up each section away from the center point. Remove the parchment paper with a fork.
13) Spoon a circle of lingonberries onto the center of the cake. Spoon the cloudberries around the lingonberries.
14) For the wine jelly, soak the gelatin sheets (or sprinkle the powdered gelatin over 2 Tbs. cold water) in cold water 5 minutes to soften.
Squeeze excess water from the sheets (disregard for powdered gelatin). Melt the gelatin over low heat.
15) Combine wine and lemon juice and sweeten to taste. Stir in the gelatin. Strain.
16) Refrigerate until just beginning to set. Spoon carefully over the berries. Smooth out with a knife dipped in boiling water. Refrigerate until ready to serve.
17) This cake can be made 24 hours in advance. Just before serving, sprinkle with confectioner's sugar.
