Cinnamon freezer cake

Cinnamon freezer cake

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


16 pieces


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


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


2 dl full cream, beaten until stiff


25 g chopped pistachios
10 physalis
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One springform pan (approx. 24 cm in Ø)

How it's done

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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.


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


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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