Vanilla and Berry Cake

METHOD:

1. Preheat the oven to 160C Fan. Line 3 x 20 cm sandwich tins with baking paper

2. Measure the ingredients into a large bowl. Whisk together using an electric hand whisk until light and fluffy

3. Divide between the three tins. Bake in the oven for about 30 minutes until well risen and lightly golden in color. Leave to cool

4. Whisk the double cream until stiff peaks. Fold in the yogurt and lemon curd

5. Spread the mixture over the top of one of the cooled cakes

6. Arrange one third of the fruit on top, add another cake and spread the mixture and fruits on top

7. Finally, top with the last cake, Spread over the remaining cream on top and decorate with the berry fruits and mint sprigs

Recipe presented by Zanussi