EAT/DRINK

RECIPE

INGREDIENTS

FOR THE CAKE
4 large eggs
1 cup sugar
¼ cup flour
¾ cup hacha nut powder
1 tsp baking powder
2 tbsp melted butter
1 tbsp hot water
1 tsp vanilla essence

FOR THE FILLING
250g cream cheese
250ml full-cream yoghurt
½ cup icing sugar
Zest of 1 lemon
Zest of 1 orange
Berries for garnish

METHOD

1// Preheat the oven to 180°C.

2// Line a flat 30cm baking tray with greaseproof paper.

3// Whisk all the ingredients for the filling in a bowl and set aside in the fridge.

4// Whisk the eggs on high for two minutes until it foams, then add the sugar one spoon at a time, and continue whipping until it doubles in volume and the mixture is pale and airy.

5// Mix the dry ingredients in a bowl. Then add the melted butter, hot water, vanilla essence and a quarter of the egg mixture and fold in.

6// Then fold in the rest of the egg mixture, being careful not to over-mix.

7// Pour this cake batter onto the tray and make sure it is spread evenly.

8// Bake for 15-20 minutes in the oven. Test it is ready by inserting the point of a knife into the sponge; it is ready when the knife comes out dry.

9// Remove the cake from the oven and allow it to cool.

10// Cut the cake into three equal rectangles.

11// Lay one layer of cake on a board and spread half of the filling over it.

12// Add the next layer on top, and another layer of filling, before placing the final layer of sponge on top.

13// Put the cake in the fridge for at least an hour to help the filling set.

14// When serving, cut the cake lengthwise and place it on its side so you can see all the layers of the filling.

15// Garnish with berries and serve.