Fruit Packed Yogurt Ice Cream Cake Recipe by cookpad.japan
Cooking Instructions 1 Suspend a sieve over a bowl and line it with paper towels. Place the yogurt on top and leave the water to drain for 30 minutes. 2 In another bowl, add the cream and sugar and whip together until stiff peaks form. Add the drained yogurt from Step 1 and mix well. 3 Drain the fruit and cut into 1 cm cubes. (pit the cherries and cut in half). Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin. 4 Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly. Put in the freezer to chill and set. 5 Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate. Decorate the middle with the remainder of the fruit. 6 When you cut it, you will see that the fruit chunks have sunken into the cake layer. 1 Suspend a sieve over a bowl and line it with paper towels. Place the yogurt on top and leave the water to drain for 30 minutes. 1 Suspend a sieve over a bowl and line it with paper towels. Place the yogurt on top and leave the water to drain for 30 minutes. 2 In another bowl, add the cream and sugar and whip together until stiff peaks form. Add the drained yogurt from Step 1 and mix well. 2 In another bowl, add the cream and sugar and whip together until stiff peaks form. Add the drained yogurt from Step 1 and mix well. 3 Drain the fruit and cut into 1 cm cubes. (pit the cherries and cut in half). Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin. 3 Drain the fruit and cut into 1 cm cubes. (pit the cherries and cut in half). Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin. 4 Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly. Put in the freezer to chill and set. 4 Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly. Put in the freezer to chill and set. 5 Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate. Decorate the middle with the remainder of the fruit. 5 Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate. Decorate the middle with the remainder of the fruit. 6 When you cut it, you will see that the fruit chunks have sunken into the cake layer. 6 When you cut it, you will see that the fruit chunks have sunken into the cake layer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Eggs Benedict Casserole Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Eggs Benedict Casserole Chicken Karaage Yuzu Pepper Flavored Hot Dog on Toast Burdock Root Hachiman Rolls Ghibli's Kiki's Delivery Service Wrapped Pie Soy Pulp Banana Cookies For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. Kimchi Hot Pot For Kimchi Lovers LG BUTTON MUSHROOM IN CHICKEN SOUP ( ALL IN A POT ) Baby Corn Rice Peanut Butter,apple,and Oats Smoothie Chicken Karaage Yuzu Pepper Flavored Hot Dog on Toast Burdock Root Hachiman Rolls Ghibli's Kiki's Delivery Service Wrapped Pie Soy Pulp Banana Cookies For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. Kimchi Hot Pot For Kimchi Lovers LG BUTTON MUSHROOM IN CHICKEN SOUP ( ALL IN A POT ) Baby Corn Rice Peanut Butter,apple,and Oats Smoothie