INGREDIENTS:

 Cooking spray, to grease
 4 eggs, separated
 150g golden caster sugar
 3 tablespoons cocoa powder
 225g almond meal
 1 teaspoon baking powder
 500g low-fat ricotta, well drained
 3 tablespoons honey
 500g small strawberries
 1/4 cup (60ml) Framboise or strawberry liqueur
 Icing sugar, to dust

DIRECTIONS:

1. Preheat the oven to 190°C.

2. Grease three 20 cm sandwich (sponge) pans with cooking spray and line the bases with baking paper. Beat the egg whites until stiff peaks form.

3. In a separate bowl, beat the egg yolks and sugar until pale. Fold the egg whites into the yolk mixture, then fold in the cocoa, almond meal and baking powder. Divide between the 3 pans and bake for 15 minutes or until the mixture has just started to shrink away from the sides of the pans. Remove from oven, allow to cool slightly, then turn out onto a wire rack to cool completely.

4. Meanwhile, place the ricotta and honey in a food processor, and process until smooth. Hull and chop half the strawberries, and fold into the ricotta mixture with the liqueur. Place one cake on a serving platter, spread with half the cream, then place another cake on top. Spread with remaining cream, then finally add the remaining cake. Halve remaining strawberries, place on top of the cake and dust generously with icing sugar.