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Frozen berry Christmas cake

Recipes
, Frozen berry Christmas cake
, Frozen berry Christmas cake
Frozen berry cake

, Frozen berry Christmas cake

This delicious frozen berry cake is light & refreshing and the perfect dessert to serve Christmas day (along with a feast of other dishes too or it just wouldn’t be my family Christmas table without waaaaaay too much food and waaaaaay too much choice).

I usually make 2 of these as it keeps beautifully in an airtight container for up to 1 month in the freezer. Perfect for those post-Christmas catch up’s and warm summer nights.

This cake is really impressive with very little effort.

Frozen Berry Cake
Serves 12

150g plain sweet biscuits (made into fine crumbs)
½ cup dessicated coconut
1 1/2 tsp cinnamon
100g butter, melted

Filling:
2 egg whites, at room temperature
1 cup sugar
1 punnet strawberries
1 tbsp lemon juice
1 tsp vanilla extract

Garnish with fresh raspberries and berry syrup (see recipe below)

Line the base of a 26-28cm springform cake tin with baking paper or greaseproof paper.

Pour biscuit crumbs into a bowl and add the coconut, cinnamon and melted butter. Stir well to combine. Press firmly in to the base of the cake tin. Refrigerate with you make the filling.

Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in a clean dry bowl of an electric beater. Beat on high for 6-8 mins until mixture is very thick and fluffy and the sugar is dissolved. You should not feel any gritty sugar (test by rubbing between your fingers) after this time. Spoon over chilled base, smooth top, cover with baking paper and freeze for at least 4 hours.  Will keep in airtight container in freezer for up to a month.

For the berry syrup :

Berry Syrup
Makes approx 2 cups

This syrup can be used in cocktails and as a tangy sauce for desserts. It can be swirled through yoghurt or ice cream and drizzled over a knock out chocolate cake. A very handy thing to keep in your fridge. This syrup will keep, covered in the fridge for up to 10 days.

3 cups frozen berries
½ cup caster sugar
2 tablespoons of water

Put the berries in a saucepan and add the sugar and water. Bring to a simmer. Remove the saucepan from the heat and press the berries through a sieve or mouli to extract the juice and remove the seeds.

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