Citrus Ice Cream Cake with Berries and Yogurt
Citrus Ice Cream Cake with Berries and Yogurt

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, citrus ice cream cake with berries and yogurt. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Citrus Ice Cream Cake with Berries and Yogurt. I wanted to make some ice cream with berries that I harvested. I don't want to eat uncooked eggs since I'm afraid of salmonella poisoning, so I came up with a recipe for an egg-free frozen cake.

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To begin with this recipe, we must prepare a few ingredients. You can have citrus ice cream cake with berries and yogurt using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Citrus Ice Cream Cake with Berries and Yogurt:
  1. Prepare 130 grams in total Your choice of berries (such as raspberries, blueberries, blackberries. You can use either just one type or a blend)
  2. Prepare 200 grams after straining Strained yogurt (strain the yogurt overnight)
  3. Make ready 200 ml Heavy cream (whipped with 1 tablespoon of sugar)
  4. Make ready 60 ml Milk (low fat)
  5. Prepare 60 grams Sugar
  6. Get 3 tbsp Strawberry or raspberry jam or sauce (I used homemade strawberry sauce)
  7. Get 1 few drops Vanilla essence
  8. Take 1 1/2 tbsp Lemon juice
  9. Prepare 60 grams Chopped orange or lemon peel
  10. Make ready 1 for the base of the cake Your choice of cake, such as sponge fingers, sliced sponge cake, or pound cake

Replace cream with yogurt or milk and the whole milk with low-fat milk. Make the blueberry layer: In a medium saucepan, combine the blueberries, sugar, lemon zest, and vanilla. Place over medium-high heat and cook, stirring and pressing on the blueberries with the. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible.

Steps to make Citrus Ice Cream Cake with Berries and Yogurt:
  1. Lightly grease the loaf pan with vegetable oil (not listed in the ingredients), and snugly line with plastic wrap. Use a large enough sheet of plastic wrap to allowing for ample margin.
  2. Put the strained yogurt, jam, and sugar in a bowl, and mix with a whisk. Add the milk, and mix.
  3. Whip the heavy cream until stiff peaks form, then add to the bowl. Mix with a whisk. Add the lemon juice, citrus peel, and vanilla essence.
  4. While setting aside a few berries for decoration, add the rest to the bowl, and fold lightly with a rubber spatula.
  5. Sprinkle the berries for decoration on the bottom of the loaf pan, then pour the mixture over them. Drop the pan several times on a hard surface to release any trapped air.
  6. Line the sponge fingers on top, and press gently. Cover the cake entirely with the plastic wrap lined in the pan. Chill in the freezer overnight to harden.
  7. Set the pan over a hot water bath for a few seconds. Take out the cake wrapped in the plastic wrap from the pan.
  8. Remove the plastic wrap. Warm up a knife, and slice the cake by holding the knife with both hands and press firmly to cut through.
  9. Do not serve the cake straight out of the freezer, since it will be too hard to cut. Leave the cake at room temperature for 2-3 minutes, then serve when the surface of the cake is slightly soft and you can easily poke a fork through it.

Add lemon zest and gently fold the flavorings into the yogurt-cream mixture. Add oil and whisk until smooth (it will look broken at first and then come together). Add in lemon juice, lemon zest and yogurt and mix well. Add in the flour mixture and combine well. In a large mixing bowl, whisk oil, eggs, sugar, lemon zest and yogurt until well combined.

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