Ingredients

3 handfuls fresh strawberries, sliced
1 handful fresh blueberries
1 handful fresh raspberries
Zest of half a lemon
1 cup of Greek yoghurt
1/2 cup cream, whipped

Sponge Ingredients

3 egg whites
1/2 cup sugar
3 eggs
1 cup ground almonds
1/2 teaspoon baking powder
1/3 cup plain flour
1 tablespoon butter, melted

Method

Preheat oven to 170°C, grease and line a 22cm tin with baking paper

Beat egg whites and gradually add half the sugar until they form peaks.  Set aside

In a separate bowl, beat the eggs and the remaining sugar until a fluffy texture. Add the ground almonds and mix until just combined

Gently fold the egg whites, sifted flour, baking powder and butter into the almond mixture

Pour into the prepared tin and bake for 35 minutes or until golden

Once completely cool, slice the sponge horizontally into two or three layers

Whip cream and mix with yoghurt and a little of the lemon zest

Spread the yoghurt mixture over each layer and top with sliced strawberries, blueberries and raspberry. Sprinkle lemon zest to garnish