| cake |
|
When is almost set, spread 2/3 over one cake, carefully put the other cake on top, and cover with remaining filling |
| 150g margarine |
soften |
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. |
| 150g castor sugar |
|
| 150g self-raising flour |
sift |
| 1 1/2 teaspoons baking powder |
| 3 large eggs |
|
| 1 tablespoon water |
warm |
| filling |
| 140ml plain yoghurt |
|
|
combine |
| 140ml double cream |
whip |
| 1 egg yolk |
|
beat |
| 2 tablespoons castor sugar |
|
| 1 lemon |
|
rind |
| juice |
|
make up to 4 tablespoons |
stir in |
| water |
|
| 12g powdered gelatine |
|
dissolve in over hot water |
| 1 egg white |
beat |
|
fold in |
| topping |
|
Decorate with fruit, and glaze |
| 4 tablespoons apricot jam |
|
heat to make glaze |
| tinned fruit |
|
2 tablespoons syrup |
| drained fruit |
|
| fresh fruit |
|