Homemade frozen yogurt cake

Difficulty: Medium

Give this with blackberries and apples a go.

homemade frozen yogurt cake

Ingredients for the  frozen yogurt cake

For the yogurt layers:

  • 250g of peeled and chopped Bramley apple (about 1 large or 2 medium apples)
  • 450g blackberries (and a few more to serve)
  • 2 x 400g cans condensed milk
  • 750g full-fat Greek yogurt
  • 600ml double cream
  • 2 tbsp lemon juice
  • 4 tbsp light muscovado sugar
  • ½ tsp ground cinnamon

For the base:

  • 85g butter (and a little extra for greasing)
  • 200g finely crushed oaty biscuits
  • 1 tbsp light muscovado sugar
  • ½ tsp ground cinnamon

Making your frozen yogurt cake

1. Melt the butter and sugar in a large pan; add the crushed biscuits and cinnamon and mix to a wet sand look. Take a 20cm round cake tin; grease it with butter and line with baking paper with a 2.5cm collar. Firmly press the biscuit mixture into the base; freeze.

2. Bring a large pan with the apples, lemon juice and 1 tbsp water to a simmer; cover and cook until soft and pass through a sieve. Pass the blackberries through a sieve.

3. Mix the condensed milk, 500g yogurt and 300ml cream together. Add 450g to the apple mixture with 1⁄4 tsp cinnamon; whisk until thickened slightly and pour on top of the biscuit layer. Return to the freezer.

4. Add around 3 tbsp of the blackberries to the yogurt; add a third on top of the apple. Freeze. When firm, repeat this process two more times making each layer darker as you go. Freeze overnight.

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5. To serve your frozen yogurt cake, remove from the freezer for 30 minutes; removing from tin after five. Simmer the remaining blackberries, 1/4 tsp cinnamon and 1 tbsp of sugar. Lightly whisk together 300ml cream, 250g yogurt and 3 tbsp sugar and spoon over the cake. Scatter any remaining blueberries and drizzle the sauce.

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