Frozen layer yogurt cake

I recently got back from England, where I spent little more than five weeks working at a summer camp. My experience was fabulous, the weather was ideal (for me it was but maybe not for the rest of the population) the people I met were incredible and the food, well let’s just say there was so much of it. I’m not a very big breakfast person but in all honesty, breakfast was the best. Every morning breakfast consisted of the following; eggs (usually fried or scrambled), bacon or sausages, toast (if we were lucky we would get bagels – oh how I miss you) and croissants but by the time we got finally got to the “buffet” table, they were usually gone. England feels like home but home isn’t there at the moment.

I’ve been back for approximately two weeks now and have lost my food-mojo. I realize that food-mojo might not exist but appetite sounds less exotic at the moment. It makes me sad to report this because I love food but it is true and the culprit ladies and gentlemen is the weather. A heat wave has taken over Poland and being awake takes up a lot of effort in itself so by the time I get to the kitchen nothing seems to be appealing. I’ve been living off a sandwich or two, so pathetic but oh so true….

I received my last Jamie Oliver magazine and have decided that I simply cannot afford to renew my subscription, so I’m going to have to make use of my 12 marvelous magazines that are currently building up dust in my room. The last magazine is all about summer, so I got a little bit excited and wondered if I could find something that called my name. I was able to find something that I hope is going to taste good and it’s in the freezer setting as we speak.

I’ve decided to make a layered yogurt cake that simply consists of four different types of fruit and a bit of natural yogurt. I got up this morning and told myself that today would be the day that I got off my pretty ass and walked to town. Walking into town was a horrible mistake on my part. It is about 34 degrees but it feels like 40 something with so much humidity, I feel as though I am back in Sicily and can’t seem to get comfortable. Yes, I even took an ice-cold shower but I’m still feeling incredibly HOT.

I ended up buying bananas, peaches, raspberries (should be interesting) and strawberries, which I might add were very expensive and not quite as sweet as the ones I tasted in England. I lined a loaf tin with clingfilm and in a food processor blitzed the bananas with four tablespoons of yogurt, poured the mixture into the loaf tin and placed it in the freezer for about 15 minutes. After about 15 minutes, I repeated the process with three more layers of fruit. I just recently finished the last layer, the raspberries looked gorgeous but the banana and peach mixture looked like baby food. I cheated a bit when I blended the strawberries because I added a bit of sugar but we all know that sugar is good because it supplies the body with energy. I managed to use up all the fruit that I purchased this morning and if you’re curious to know what happened to the rest of the yogurt, let’s just say it befriended the drain.

The cake looks delicious but the taste wasn’t really delicious, rather refreshing. The raspberries overpowered all the fruit.  I’m not sure if I would make this again, but if I did, I would use definitely include blueberries. Presentation a hit but the taste was a miss and I’m not sure what the purpose of the yogurt was.