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1
Lightly grease the loaf pan with vegetable oil (not listed in the ingredients), and snugly line with plastic wrap.
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2
Use a large enough sheet of plastic wrap to allowing for ample margin.
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3
Put the strained yogurt, jam, and sugar in a bowl, and mix with a whisk.
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4
Add the milk, and mix.
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5
Whip the heavy cream until stiff peaks form, then add to the bowl.
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6
Mix with a whisk.
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7
Add the lemon juice, citrus peel, and vanilla essence.
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8
While setting aside a few berries for decoration, add the rest to the bowl, and fold lightly with a rubber spatula.
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9
Sprinkle the berries for decoration on the bottom of the loaf pan, then pour the mixture over them.
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10
Drop the pan several times on a hard surface to release any trapped air.
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11
Line the sponge fingers on top, and press gently.
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12
Cover the cake entirely with the plastic wrap lined in the pan.
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13
Chill in the freezer overnight to harden.
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14
Set the pan over a hot water bath for a few seconds.
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15
Take out the cake wrapped in the plastic wrap from the pan.
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16
Remove the plastic wrap.
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17
Warm up a knife, and slice the cake by holding the knife with both hands and press firmly to cut through.
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18
Do not serve the cake straight out of the freezer, since it will be too hard to cut.
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19
Leave the cake at room temperature for 2-3 minutes, then serve when the surface of the cake is slightly soft and you can easily poke a fork through it.
