Chocolate Fruit Filled Sponge Cake

• 5 None eggs
• 3/4 cup granulated sugar
• 3/4 cup self-rising flour
• 1/2 cup cocoa powder
• 1 lb fromage blanc
• 2-3 drops vanilla extract
• 3 tbsp powdered sugar
• 3.5 oz strawberries, quartered
• 3.5 oz raspberries
• 3.5 oz blueberries
• None None fresh mint leaves, to decorate

1. Preheat oven to 350u0b0F. Grease and line 2 - 8 inch cake pans.
2. Whisk together eggs and sugar for 5-6 mins, until light, thick and fluffy. Sift flour and cocoa powder over top then fold in until just combined. Transfer to prepared pans and bake for 25 mins, or until firm and springy to the touch. Let cool in pans for 5 mins then turn out onto a wire rack to cool completely.
3. Meanwhile, beat together fromage blanc, vanilla and powdered sugar. Sandwich cakes together with 1/2 the fromage blanc mixture and 1/2 the fruit. Use remaining fromage blanc mixture and fruit to cover top of cake. Decorate with mint.

eggs, sugar, flour, cocoa powder, fromage blanc, vanilla, powdered sugar, strawberries, raspberries, blueberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/28995 (may not work)