Frozen Yogurt Cake

Ingredients

• 150 g oat whole‑grain cookies
• 100 g chopped almonds
• 1 pinch cinnamon
• 2 tsp vanilla powder
• 150 g butter
• 400 g Strawberries
• 1 tbsp honey
• 2 tbsp lemon juice
• 400 g yogurt (3.5 % fat)
• 100 g whipping cream

Instructions

1. 1.

   Crush the cookies and mix with almonds, cinnamon, and 1 tsp vanilla powder. Melt the butter over low heat, then add to the crumbs and stir thoroughly. Line the springform pan with parchment paper, spread the cookie mixture inside, and press firmly.

2. 2.

   Clean, wash, and pat dry the strawberries; set aside a handful for garnish. Cut the remaining fruit into large pieces and puree with honey and lemon juice. Set aside 3 tbsp of strawberry purée, mix the rest with yogurt.

3. 3.

   Beat the cream with the remaining vanilla powder until stiff peaks form, fold into the strawberry mixture, transfer to an ice‑cream maker, and freeze until creamy in about 30 minutes.

4. 4.

   Place the frozen mixture on the crumb base and smooth it. Spread the strawberry purée over the top with a spoon. Chill the cake for at least 2 hours. Let it soften briefly before serving and garnish with strawberries.