200g Greek yoghurt,

4 eggs,

150g G/F plain flour,

50g sugar,

2 tsp baking powder

1 kg fresh black berries ( or use blackberry jelly powder instead)

100 grams clear jelly powder

100 grams sugar

200 ml whipping cream

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Sponge :

1. Whisk the whole eggs with the sugar at high speed for about 5 minutes.

2. The mass should be light and very fluffy.

3. Add Yoghurt and mix again but at low speed.

4. Add flour, and baking powder and mix again at low speed.

5. Transfer the dough to a greased and lined paper round baking tray

6. Bake at 180`C for 40 minutes.

7. Once is ready cool it down and cut it into two flat sponges

Blackberry jelly :

1. Blend blackberries and pass them through a sieve to get rid of seeds

2. Pour blackberry `smoothie` into the pot

3. Dissolve 4 tbsp clear jelly in 100 ml of hot or cold water (depending on instruction on the packet)

4. Pour dissolved clear jelly into blackberry smoothie and stir it well, put in the fridge

Combine cake:

1. Put the first sponge on the bottom of the same baking tray You have used for the baking sponge

2. Cover it with a layer of whipped cream

3. Gently pour blackberry jelly from the fridge which should start to thicken now

4. Put in the fridge and leave until jelly will have thicker consistency (not liquidy)

5. Take out from the fridge and put on the top second piece of sponge, press gently and put back in the fridge (best overnight)

6. Jelly should stick well to the cake

7. Make whipped cream and decorate Your cake along with fresh blackberries

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