Lemon Fruit Yoghurt Cake Recipe

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A slice of lemon fruit yoghurt cake

Ingredients

Sponge Cake

  • 180g sponge mix
  • 3 eggs
  • 45ml lemon jucie
  • 1/2 tsp lemon essence
  • 45g butter (melted)

    • Lemon Cream

  • 175g fresh cream (whipped)
  • 300g yoghurt
  • 30g lemon paste

    • Lemon Glaze

  • cocoa powder
  • chocolate rice
  • chocolate curls
  • thyme

    • Preparation

    1. To make sponge cake, preheat oven to 180t; line bottom of a 18cm(7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and lemon juice in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in lemon essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3-4 layers.
    5. To make yoghurt cream, stir yoghurt into whipped cream and mix well.
    6. Spread yoghurt cream onto a slice of cake, sandwich with another sponge slice. Continue layering until finished.
    7. Pare the edge of cake to form a semi-circular shape.
    8. Spread remaining cream over the cake and use palatte knife to lift up cream to make peaks.
    9. Sides with chocolate rice. Dust with cocoa powder and decorate as desired.

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