Fruit-Packed Yogurt Ice Cream Cake

• 250 grams Yogurt
• 100 ml Heavy cream
• 30 grams Sugar
• 2 can Canned mixed fruits
• 6 Biscuits

1. Suspend a sieve over a bowl and line it with paper towels.
2. Place the yogurt on top and leave the water to drain for 30 minutes.
3. In another bowl, add the cream and sugar and whip together until stiff peaks form.
4. Add the drained yogurt from Step 1 and mix well.
5. Drain the fruit and cut into 1 cm cubes.
6. (pit the cherries and cut in half).
7. Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin.
8. Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly.
9. Put in the freezer to chill and set.
10. Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate.
11. Decorate the middle with the remainder of the fruit.
12. When you cut it, you will see that the fruit chunks have sunken into the cake layer.

grams yogurt, cream, sugar, mixed fruits

Taken from cookpad.com/us/recipes/148186-fruit-packed-yogurt-ice-cream-cake (may not work)