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Our recipes

Sponge cake with yoghurt cream


Sponge cake:
4 eggs
1 cup flour
2/3 cup sugar
3/4 tsp baking powder
4 tablespoons oil

1/3 cup water
3 tbsp lemon juice
1 tbsp powdered sugar
optional 2 tbsp alcohol (e.g. rum)

Strawberry flavored Lauretta filling
Yoghurt flavored Lauretta filling
freeze-dried strawberries, crumbled meringue for decoration


Our procucts used in this recipe:


Separate the whites from the yolks. Beat the egg whites until stiff peaks form on high speed in the bowl of a mixer.
While constantly mixing, pour in a tablespoon of sugar and then a tablespoon of oil.
Reduce the speed of the mixer, add one egg yolk at a time and lastly pour in the flour – mix the mixture vigorously until the ingredients are combined.
Line a round baking tray (22-25 cm) with paper. Pour in the batter. Bake for about 45 minutes at 320°F (160°C).
Mix the punch ingredients.
Soak the cooled sponge cake with punch.
Spread a thin layer of Lauretta fillings on top: strawberry flavored and strawberry yogurt.
Put in the refrigerator (preferably overnight).
Before serving, decorate the sponge cake with crumbled meringue and strawberries.

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