Your choice of berries (such as raspberries, blueberries, blackberries. You can use either just one type or a blend)
130 g in total
Strained yogurt (strain the yogurt overnight)
200 g after straining
Heavy cream (whipped with 1 tablespoon of sugar)
Milk (low fat)
Strawberry or raspberry jam or sauce (I used homemade strawberry sauce)
a few drops
1 1/2 tablespoon
Chopped orange or lemon peel
Your choice of cake, such as sponge fingers, sliced sponge cake, or pound cake
as needed for the base of the cake
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.
Put the strained yogurt, jam, and sugar in a bowl, and mix with a whisk. Add the milk, and mix.
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.
While setting aside a few berries for decoration, add the rest to the bowl, and fold lightly with a rubber spatula.
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.
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.
Set the pan over a hot water bath for a few seconds. Take out the cake wrapped in the plastic wrap from the pan.
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.
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.
Story Behind this Recipe
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. Italian frozen desserts like cassata and semifreddo gave me inspiration for the idea.
I used a loaf pan (21 x 11 x 6 cm) for the cake mold. This recipe makes many servings, so if you need to reduce the amount, I recommend reducing all ingredients by 1/2. You can use a rectangular cake pan for the mold instead. A milk carton might also work. Add liqueur if you like. For the base, use your choice of cake such as sponge cake. You may even use many small strips of sliced sponge cake.