Cinnamon freezer cake

Cinnamon freezer cake

Total: 6 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 198 kcal
, Fat: 14 g
, Carbohydrate: 13 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parfait

400 g plain greek yoghurt
5 tbsp icing sugar
½ tbsp cinnamon
1 tbsp kirsch
3 dl full cream, beaten until stiff
1 round chocolate sponge (approx. 24 cm Ø), cut through twice, crosswise

Cream

2 dl full cream, beaten until stiff

Garnish

25 g chopped pistachios
10 physalis
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Utensils

One springform pan (approx. 24 cm in Ø)

How it's done

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Parfait

In a bowl, mix the yoghurt with all the ingredients up to and including kirsch until smooth. Carefully fold in the cream. Layer the sponge and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hrs.

Cream

Remove the tin frame, cover the cake with the whipped cream and freeze for about another 2 hrs.

Garnish

Transfer the cake to the fridge for about an hour before serving, remove the spring form base, slide the cake onto a platter and decorate with pistachios and physalis.

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