Honey Yogurt Cake

recipe

Ingredients (for 2 servings)

Yogurt (unsweetened)
400g
Fresh cream
50cc
Yuzu & Honey
大さじ3
Dried fruit
40g
Honey Nuts (with honey)
30g
Pistachio (unsweetened)
to taste

How to make it

1 Drain the yogurt overnight (about 8 hours). Line a pound cake mold with baking paper.

2 Put the yogurt, cream, and Yuzu & Honey from step 1 into a bowl and mix with a whisk until smooth. Add the dried fruit, Honey Nuts, and pistachios and mix roughly with a rubber spatula. Pour into a mold and chill in the freezer for about 3 hours to harden.

3 Remove ② from the mold and remove the baking paper. Cut into pieces about 2cm thick and place on a plate.

The products used in this recipe.

Yuzu & Honey (300g)

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