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500 ml LANCEWOOD® Low Fat Strawberry Yoghurt
10 ml vanilla essence
6 large eggs
250 ml canola oil
310 ml sugar
750 ml cake flour
15 ml baking powder
A pinch of salt
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 g soft butter
750 ml icing sugar
5 ml vanilla essence
Combine the yoghurt, vanilla essence, eggs, oil and sugar in a large bowl. Use an electric beater and beat for 3 minutes. Sift the dry ingredients together. Sieve the dry ingredients into the yoghurt mixture little by little and mix well into a smooth batter. Divide the mixture between three 20 cm in diameter greased lined cake pans. Bake in a preheated oven at 180°C for 20 minutes or until a skewer inserted comes out clean. Cool slightly and then turn out on a wire rack to cool.
Beat the cream cheese, butter, icing sugar and vanilla essence together until smooth.
Spread icing on one of the cakes and place another one on top. Repeat. Ice the cake with the remaining icing and decorate with fresh berries.
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