Rainbow frozen yogurt cake recipe

1. To make the blueberry layer, gently heat the blueberries, lemon juice and 150g caster sugar in a pan, until the sugar has dissolved and the berries have softened. Purée in a food processor until smooth, then strain through a sieve, discarding the skins. Leave to cool, then chill for 30 mins.

2. Grease and line the base and sides
 of a 20cm loose-bottom cake tin (it should be least 7.5cm deep) with nonstick baking paper, making sure the paper reaches 2cm above the sides of the tin. In a food processor, whizz the biscuits to fine crumbs, then melt the butter and mix with the biscuits. Spoon into the base of the tin and flatten with the back of a spoon. Chill in the fridge.
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3. In a bowl, fold 200g of the chilled purée (reserving the rest) through 300g yogurt. Churn in an ice-cream maker until frozen but still scoopable. Remove the cake tin from the fridge, spoon the blueberry mix over the biscuit base, level and freeze for 1-2 hrs, until frozen solid.
4. For the thinner blueberry layer, stir 20g blueberry purée (reserving the rest to serve) into 150g yogurt. Remove the tin from the freezer, spoon over the frozen blueberry layer and return to the freezer.
5. To make the lime layer, whisk together 400g yogurt and 100g caster sugar with the honey, juice of 3 limes and the lime zest, until the sugar has dissolved. Churn in an ice-cream maker until frozen but scoopable. Remove the cake tin from the freezer, spoon over the thinner blueberry layer, level and freeze for 1-2 hrs, until frozen solid.
6. For the mango layer, purée 11⁄2 packs of mango and the remaining lime juice in a food processor until smooth, then pass through a sieve. Whisk the mango purée with 250g yogurt and 60g caster sugar. Transfer 150g to a bowl and set aside. Churn the rest in an ice-cream maker, until frozen but scoopable. Spoon over the lime layer, level and freeze for 1-2 hrs, until frozen solid.
7. In a food processor, purée the raspberries until smooth. Pass through a fine sieve (discarding the seeds) and set aside. To make the thin raspberry layer, stir 1 tbsp of the purée through the reserved mango mix, then spoon over the frozen mango layer, level 
and return to the freezer.

8. For the top raspberry layer, whisk 250g yogurt with the remaining caster sugar and raspberry purée. Churn in
 an ice-cream maker until frozen but scoopable. Spoon on top of the thin raspberry layer, then level and freeze for 1-2 hrs, until solid.

9. When ready to serve, remove the tin from the freezer and place the base on an upturned bowl to steady. Ease the tin down and off the sides. It could take up to 10 minutes to release – wiping the outside of the tin with a warm, wet cloth will help speed up the process. Transfer the cake to a plate or stand and peel away the baking paper.

10. To decorate, whip the cream and icing sugar to soft peaks and spoon on top of the cake. Decorate with the extra berries, remaining mango and the mint leaves. Use a sharp knife to cut into wedges, and serve with a drizzle of the reserved blueberry purée.

Tip: No ice-cream maker? No problem! Just freeze the different fruit yogurts in spearate containers, stirring several times with a fork during freezing for a smoother texture. Once frozen, but still scoopable, layer in the cake tin, then continue following the method.

See more Cake recipes 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.