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Summery frozen greek yoghurt cake with blueberry, raspberry and strawberry

Good afternoon lovelies, are you ready for one of my favorite summer treats? ♥

I am so excited to share another recipe from my cookbook Regnbuemad with you guys, I wish I could share all of them on here, so those of you who do not speak English would also have acces to the recipes. Sadly that is not possible, but you can find some of the other recipes from my cookbook that I have shared on the blog right here, here and here.

This fresh and summery greek yoghurt cake is one of my absolute favorite treats to make when I have guests over on a warm and sunny day, it is light, refreshing and so delicious!

The best part is that while it might look all fancy, then it is actually super easy to make and can be put together in no time, it does need to sit in the freezer for quite some time, but you can easily make it a day (or more) before while you are working on other things in the kitchen.

You can find more of my favorite dessert recipes right here! ♥

Ingredients:
– Yields 8-10 slices

Base:
2 deciliter (about 0.8 cup) almonds
2 deciliter (about 0.8 cup) pitted dates
1⁄2 teaspoon pure vanilla powder
1⁄5 teaspoon sea salt

Blueberry layer:
200 grams greek yoghurt
100 grams blueberries
1 tablespoon lemonjuice
2 tablespoons akacia honey
1⁄2 teaspoon pure vanilla powder

Raspberry layer:
200 grams greek yoghurt
100 grams raspberries
2 tablespoons akacia honey
1⁄2 teaspoon pure vanilla powder

Strawberry layer:
200 grams greek yoghurt
100 grams strawberries
1 tablespoon lemonjuice
2 tablespoons akacia honey
1⁄2 teaspoon pure vanilla powder

Toppings:
I like to decorate the cake with lots of fresh berries, but it can easily be left out

Directions:

Start by making the base by adding all the ingredients to a food processor and pulse until you have a cohesive dough. Add the dough to a springform cake pan (the one I used are 20 cm. in diameter) lined with parchment paper to make it easier to remove the cake from the pan. Make sure the dough is pressed down tight and evenly.

Then make the blueberry layer by simply adding all ingredients to a blender and pulse until it is smooth and creamy. Pour the mixture onto the base layer and place it in the freezer. If you want clean seperate layers, then each layer will have to freeze for 1-2 hours before adding the next.

Repeat the process from the blueberry layer with the raspberry and strawberry layer and let the cake rest in the freezer for at leat 3 hours before serving to allow it to set properly.

Remove the cake from the freezer 15-20 minutes before serving so it isn’t frozen solid when served.

All photos are by Joachim Wichmann.

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