Berry and Green Nut Gateau

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 24cm|9" deep loose-based cake tin and line the base with non-stick baking paper.

Whisk the egg whites with the salt and sugar in a mixing bowl until stiff.

Whisk the egg yolks and gradually fold into the egg whites. Sift in the flour and cornflour and stir gently.

Pour into the tin and bake for 20-30 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

Place the cake on a plate and place a cake ring around it.

Soften the gelatine in a small bowl of cold water for 10 minutes.

Puree half the strawberries in a food processor, then press through a sieve. Finely slice the remaining strawberries.

Mix together the cream cheese, yoghurt, sugar, vanilla and lemon juice.

Whisk the cream until thick.

Squeeze out the gelatine to remove excess liquid, then dissolve in the hot milk.

Stir into the cream cheese mixture and divide the mixture in half.

Add the strawberry puree and sliced strawberries to one half. Stir in half the whipped cream.

Stir the remaining whipped cream into the remaining cream cheese mixture.

Spread the strawberry cream on the cake. Spoon the the cream cheese mixture evenly on top. Smooth the top and chill for 4 hours.