Mini layer cakes with jam

Start by making the nut cake bases. Toast both hazelnuts and almonds in the oven at 180°C with the fan setting for 10 minutes.

Then blend the nuts into a uniform mixture.

Now whisk the eggs and sugar until light and fluffy.

Gently fold the blended nuts into the egg mixture.

Sift the flour and baking powder into the egg mixture and gently fold it all together.

Place baking paper in an ovenproof dish measuring approximately 35 x 25 cm and distribute the batter in the dish. Bake the nut base in the oven at 180 degrees hot air for about 10 minutes.

While you wait for the nut cake base to be baked, start making the yoghurt icing. Pour the cream, greek yoghurt, icing sugar, and vanilla paste into a bowl and whisk until stiff. Pour the mixture into a piping bag with a round nozzle.

Once the nut cake is fully baked, let it cool. When completely cooled, cut out 14-16 circles.

Now is the time to assemble the mini layer cakes. Place a round cake base on the table, and cover the base with a layer of yogurt icing and a spoonful of jam of your choice in the center.

Now place another cake base on top. Decorate this top layer by forming a flower with yogurt icing as petals and a spoonful of jam as the flower's center.

Finish by slicing the strawberries and cutting them in half to resemble butterfly wings. Place them on top of the mini layer cake like little butterflies, and enjoy.