Fruit Yogurt Cake Recipe

Ingredients

• Yogurt. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 kg
• Icing sugar. . . . . . . . . . . . . . . . . . . . .300 gms
• Gelatin. . . . . . . . . . . . . . . . . . . . . . . . . . .2 tbsp.
• Vanilla essence. . . . . . . . . . . . . . . . .2 tsp.
• Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 kg
• Mixed tin fruit. . . . . . . . . . . . . . . . . . .400 gms.

How to make Fruit Yogurt Cake

1. Mix yogurt and sugar together and keep aside.
2. Melt gelatin in ½ cup of hot water.
3. Add gelatin and vanilla essence to the yogurt.
4. Gently whip the cream and mix with yogurt.
5. Take half the tinned fruit and blend it in a blender.
6. Now add the blended fruit with yogurt.
7. Arrange the remaining fruit in the bottom of a big jelly mould.
8. Pour mixture on top.
9. Put the mould in a freezer until the mixture sets.
10. Invert the mould on to a flat dish and gently shake out the mixture and cut it in slices.
11. Loosen sides with a sharp knife if it does not slide out easily.
12. Serve cold.