Frozen berry yoghurt cake

Recipe by:

A showstopper for any table, this cake will sit happily in the freezer for a number of weeks before you serve it

Frozen berry yoghurt cake

SERVES

10

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

240

MINUTES

CUISINE

American

COURSE

Baking

Method

  1. Line a 7-inch round tin with parchment. A loose-based or springform tin works best.

  2. Mix the warm melted butter and the thoroughly crushed biscuits together until they are combined. Press this into the base of the tin, flattening it completely. Put into the fridge to cool.

  3. Chop 150g of the berries into small chunks and set them aside.

  4. Whip the cream until it forms stiff peaks.

  5. Blitz the other 400g of the berries with the yoghurt and condensed milk.

  6. Gently add the yoghurt mixture to the whipped cream, then gently stir in the chopped berries.

  7. Scoop the mixture into the tin so it sits on top of the cold base. Flatten the top and place the tin into your freezer.

  8. Allow four hours for the cake to freeze. Remove from the freezer at least a quarter of an hour before serving, and top with frozen berries.

Ingredients

  • For the base:

  • 200g biscuits, such as digestives, crushed to very small pieces

  • 80g butter, melted

  • For the topping:

  • 550g mixed berries

  • 200ml cream

  • 500g thick natural yoghurt

  • 390g condensed milk

  • To decorate:

  • a selection of frozen berries

Method

  1. Line a 7-inch round tin with parchment. A loose-based or springform tin works best.

  2. Mix the warm melted butter and the thoroughly crushed biscuits together until they are combined. Press this into the base of the tin, flattening it completely. Put into the fridge to cool.

  3. Chop 150g of the berries into small chunks and set them aside.

  4. Whip the cream until it forms stiff peaks.

  5. Blitz the other 400g of the berries with the yoghurt and condensed milk.

  6. Gently add the yoghurt mixture to the whipped cream, then gently stir in the chopped berries.

  7. Scoop the mixture into the tin so it sits on top of the cold base. Flatten the top and place the tin into your freezer.

  8. Allow four hours for the cake to freeze. Remove from the freezer at least a quarter of an hour before serving, and top with frozen berries.