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.
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.
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.
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.
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.
When you cut it, you will see that the fruit chunks have sunken into the cake layer.
Story Behind this Recipe
I tried to come up with a recipe to use canned fruit. I decided to use them to flavour an ice cream cake recipe that I had already uploaded.
Use whatever brand of canned fruits you like. The surface of the cake will be a bit wobbly when you take it out of the tin but if you freeze it again, it'll come out fine. If you line the tin with cling film whilst the cake freezes, it will make it easier to take out afterwards but may make the surface of the cake bumpy, so I recommend not lining it.