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.

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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