Oatmeal cake

1. Preheat the oven to 180°C. Prepare three 20cm cake tins, grease them with a little butter and sprinkle with flour. Pour the oatmeal into the food processor.
and mix until a slightly coarse flour is formed. In a bowl, mix the flour, baking soda, and salt.
2. In another bowl, beat the softened butter, honey, eggs and vanilla extract until smooth. Add the flour mixture and mix. Divide the batter evenly into the prepared pans. Bake for about 20 minutes, until a skewer inserted into the center of the cake comes out clean. Carefully remove the cake from the pans and let cool.
3. I let the yogurt drain overnight through a cloth or cheesecloth in a colander with a bowl underneath. The next day I tip the drained yogurt into a bowl and mix it
with honey. Before I spread the cream on the cake, I let it cool in the fridge for a while.
4. Place the first cake on a plate or cake stand, spread a third of the cream on it, cover with the second cake and spread another third of the cream. Place the last cake on top of the cream, spread the rest of the cream on it and decorate with fruit.