This Fruity Yogurt Cake is very delicious with all the layers. Layers of frozen yogurt and blackberries are given a good contrast with the biscuit base in this special Yogurt Cake. Making this perfect Blackberry Frozen Yogurt Cake is simple. Although It just takes a long time to freeze between layers, the result is so great that it’s worth the time.
This version of Frozen Yogurt Cake is perfect for summer dinner parties. It is also a great base recipe for any other flavor combinations. You can make this cake with just any fruit you’d like.
Use Deutsche Marken Butter to grease a deep 20 cm round cake tin and put a baking parchment inside it. Put the parchment paper in a way that 2.5 cm of it sticks out, like a collar, over the edge.
Melt the remaining Deutsche Marken Butter and sugar in a large pan. Add cinnamon and biscuit crumbs, mix until well combined. Then pour in the butter and stir until it becomes like wet sand. Press the crumbs evenly into the base of the pan with a spoon and let it freeze in the refrigerator.
While the base of the Yogurt Cake is freezing; put a pan on medium heat. Add lemon juice, apple. Pour in 1 tablespoon of water. Bring to boil, cover, and cook for 3 minutes or until soft. Sieve the mixture into a bowl. Let it cool. Mash the blackberries completely with a fork. Pass the blackberries through the sieve into another bowl; set aside.
Mix the condensed milk, Cream %25, and Greek Yoghurt until combined. Pour 450 grams of this into the apple puree. Add cinnamon, then whip with a rubber spatula until thickened. Then pour over the base biscuit layer, freeze for 30 minutes or until firm. Put the rest of the yogurt mixture in the fridge.
Mix about 3 tablespoons of the blackberry puree with the remaining yogurt mixture until it becomes pink in color. Pour 1/3 of it on top of the apple layer, then freeze again until firm. Repeat layering twice, and add enough blackberry puree to the yogurt mixture to make the color of each layer darker pink than the last layer. Freeze the cake overnight or more, until totally solid.
Whenever you want to serve the cake, bring the remaining blackberry puree, 1/4 teaspoon of cinnamon, and 1 tablespoon of the sugar to simmer until thickened and shiny; leave it cool.
Take out the cake from the freezer 30 minutes before serving. Remove it from the tin, peel away the parchment, and transfer it to a cake board or a plate to decorate. Whip the remaining 300 milliliters of cream, 250 grams of Greek Yogurt, and 3 tablespoons of sugar until billowy and not stiff. Pipe the mixture dots on top of the cake, and garnish with a few more berries. Add a drizzle of the prepared sauce just before serving. Now it is ready to serve! Enjoy!
If you have any leftover cake, slice and wrap individually in greaseproof paper and put it in the freezer.
Use a rubber spatula for pressing every last bit of fruit from the seeds.
This cake can be made one month ahead, wrapped well in the freezer.
You can use raspberries, or blueberries instead of blackberries.