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Preheat the oven to 165°C/329°F. Grease a 22cm/9inch springform cake pan and line the bottom with parchment paper.
Combine the eggs and sugar in a kitchen mixer on medium/high speed for 5-8 minutes until stiff and light in color.
Sift the flour and baking powder over the batter and mix gently with a spatula.
Pour the batter into the prepared pan and bake for 35-40 minutes.
Allow the cake to cool. You can also freeze it for future use.
To prepare the sauce, cook the tyttebær/lingonberries with sugar and a spoonful of water over low heat for 10-15 minutes until softened.
To prepare the sugared berries, simmer water and sugar until dissolved, then add the tyttebær/lingonberries and let sit for 2-3 minutes. Dry the berries on a wire rack and roll in sugar.
To make the whipped cream, whip the cream and sugar in a kitchen mixer until stiff.
Cut the sponge cake into 3 layers. Spread half of the sauce on the bottom layer, top with whipped cream, and repeat with the second layer. Cover the final layer with whipped cream and top with sugared berries.