Ingredients

For the cake
225g spread butter
225g sugar
225g self raising flour
4 whisk eggs
2 tsp coffee mixed with 1 tbsp water

For the yogurt stuffing
300g strawberries
1 tbsp rum or brandy (cognac)
250g FAGE Greek Strained Yogurt
4 tbsp caster sugar

Preparation
1. Blend the spread butter together with sugar. When they will become of the same consistency add sequentially the ingredients that are needed to prepare the cake.
2. Empty the mixture of cake into the cake tin and bake it in preheated oven at 3500F for 50 – 60 minutes.
3. Mix finely rum or brandy together with caster sugar and FAGE Greek Strained Yogurt and add the roughly – cut strawberries.
Keep some strawberries to garnish at the end of procedure.
4. Once the cake is cold, cut it horizontally in the middle so as to have two layers. Place upon one layer the yogurt mixture and then place the other layer above.
Garnish with strawberries and dust with caster sugar.

Serves 4