Cinnamon freezer cake

Total time: 6hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 198 Kcal, 4g Protein, 13g Carbohydrates, 14g Fat


  • Parfait
  • 400 g plain greek yoghurt plain
  • 5 tbsp icing sugar
  • 1 tbsp kirsch
  • 0.5 tbsp cinnamon
  • 3 dl full cream, whipped until stiff
  • 1 round chocolate sponge, cut through twice, crosswise
  • Cream
  • 2 dl full cream, whipped until stiff
  • Garnish
  • 25 g chopped pistachios
  • 10 physalis
  • Utensils
  • For a spring form tin approx. 24 cm in diameter

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  • Parfait

    In a bowl, mix the yoghurt with all the ingredients up to and including kirsch until smooth. Carefully fold in the cream. Layer the sponge and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hrs.
  • Cream

    Remove the tin frame, cover the cake with the whipped cream and freeze for about another 2 hrs.
  • Garnish

    Transfer the cake to the fridge for about an hour before serving, remove the spring form base, slide the cake onto a platter and decorate with pistachios and physalis.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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