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cake |
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When is almost set, spread 2/3 over one cake, carefully put the other cake on top, and cover with remaining filling |
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150g margarine |
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soften |
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Beat until smooth. Divide between two greased and lined 7 1/2 inch cake tins. Bake in moderate oven 20-25 minutes or until risen and firm to the touch. Cool on a wire rack. |
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150g castor sugar |
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150g self-raising flour |
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sift |
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1 1/2 teaspoons baking powder |
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3 large eggs |
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1 tablespoon water |
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warm |
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filling |
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140ml plain yoghurt |
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combine |
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140ml double cream |
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whip |
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1 egg yolk |
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beat |
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2 tablespoons castor sugar |
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1 lemon |
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rind |
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juice |
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make up to 4 tablespoons |
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stir in |
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water |
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12g powdered gelatine |
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dissolve in over hot water |
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1 egg white |
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beat |
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fold in |
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topping |
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Decorate with fruit, and glaze |
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4 tablespoons apricot jam |
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heat to make glaze |
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tinned fruit |
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2 tablespoons syrup |
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drained fruit |
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fresh fruit |
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