Fruit Cream Cake

Instructions

1. Sift flour and baking powder.
2. Separate the eggs. Whisk yolks with 4 tbs sugar until fluffy.
3. Whisk in the oil and vinegar, stir in the flour and baking powder.
4. Beat egg whites until stiff, add a pinch of salt and fold into the other mixture.
5. Pour into a greased springform cake tin.
6. Preheat the oven to 175°C, 350°F or gas 4. Bake for around 12-15 min. and allow to cool. (Cake will appear different to the finished one pictured as it is under the yoghurt cream topping.)
7. Combine yoghurt, cream cheese and cream.
8. Prepare gelatine according to the instructions and add.
9. Add 5 tbs sugar and vanilla.
10. Add the juice of half a lemon and 1 tsp zest.
11. Spread over the cake in the springform tin and refrigerate for at least 8 hours.
12. Arrange fruit on top to finish.