Fruit-Packed Yogurt Ice Cream Cake

1. 1

   Suspend a sieve over a bowl and line it with paper towels.

2. 2

   Place the yogurt on top and leave the water to drain for 30 minutes.

3. 3

   In another bowl, add the cream and sugar and whip together until stiff peaks form.

4. 4

   Add the drained yogurt from Step 1 and mix well.

5. 5

   Drain the fruit and cut into 1 cm cubes.

6. 6

   (pit the cherries and cut in half).

7. 7

   Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin.

8. 8

   Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly.

9. 9

   Put in the freezer to chill and set.

10. 10

    Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate.

11. 11

    Decorate the middle with the remainder of the fruit.

12. 12

    When you cut it, you will see that the fruit chunks have sunken into the cake layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.