This peach frozen yoghurt cake is the solution to the challenge of stress-free summer entertaining. The peaches are poached in a lemon and thyme syrup, and layered with a mixture of condensed milk, Greek-style yoghurt and cream, plus milk coffee biscuits.
Ingredients
Method
Grease and line a 21cm x 10cm (base measurement) loaf pan with freezer film (go-between) or a double layer of non-stick baking paper, leaving 10cm overhang.
Place the sugar, lemon juice and thyme in a medium frying pan and bring to a simmer, stirring, to dissolve the sugar. Add the peaches and simmer for 3-5 minutes, or until peaches are just tender. Set aside to cool in syrup.
Strain the peaches, reserving the syrup. Return the peach syrup to the pan and bring back to a simmer and cook for 3-5 minutes, or until syrup is thickened slightly. Set aside to cool completely.
Combine the yoghurt, 300ml cream and condensed milk in the bowl with an electric mixer and beat for 4-5 minutes, until soft peaks form. Divide mixture into 4.
Place a layer of biscuits over the base of prepared pan. Spread over a quarter of the yoghurt mixture. Spoon over a third of the peaches. Top with a layer of biscuits, a quarter of the yoghurt mixture and peaches. Repeat layering with remaining biscuits, yoghurt mixture and peaches, finishing with a layer of biscuits. Cover with overhanging freezer film; freeze for 6 hours, or until frozen.
To serve, whip the remaining cream until medium peaks. Invert the pan onto a serving platter and carefully pull away the freezer film. Serve frozen yoghurt cake topped with whipped cream, extra peaches, reserved syrup and thyme. Serve immediately.
