There are few desserts that say class, elegance, and “delicious” quite like a cheesecake. Even the best of home cooks, though, are often intimidated by this classic dessert, and with good reason. It’s one of the tougher ones to master. Fortunately, this step-by-step guide can help.

Step 1: Gather Your Ingredients and Equipment

For a classic style cheesecake, you will need the following ingredients:

• 5 tbsp. unsalted butter, melted
• 1 tbsp. unsalted butter at room temperature (to butter the pan)
• 13 graham crackers (honey flavored)
• ¼ cup sugar
• ¼ tsp table salt
• 2 ½ pounds cream cheese (bring it to room temperature)
• 1 ½ cups granulated sugar
• 4 extra-large sized eggs
• 1 tsp. lemon zest (grate it very finely)
• ½ tsp table salt
• 1 cup sour cream

In addition to the ingredients, you’ll also need a 9 x 3 springform pan as well as a food processor, a cooling rack, a roasting pan, a kettle of water, an electric mixer (either a hand mixer or a stand mixer will do), and some foil.

Having everything within reach before you get started will save you quite a bit of prep time.

Step 2: Bake the Crust

You’ll need to preheat your oven to 375 degrees. Do this at least fifteen minutes before you actually put the pan in the oven, as that will give it enough time to reach the appropriate temperature. Grab your springform pan, and butter it with the extra tablespoon of butter. Then, use your food processor to grind your graham crackers. You’ll want to pulse it until you have a bowl of fine crumbs. Pour in your melted butter, the sugar, and ¼ tsp. of table salt. Pulse just until it’s combined properly. Pour that out into the bottom of your pan, and press in carefully. You want it to come up the side of the pan to about an inch. Once you have it pressed into the pan, go ahead and put it in the oven. It needs to bake for approximately 13 minutes. It should be golden brown when you get ready to pull it out. Let it cool on your wire rack.

Step 3: Mix the Filling

Before you actually get started with your filling, you may want to go ahead and set your kettle of water on to boil. Then grab your mixer, and beat your cream cheese. You should use a medium setting. You want to beat it just until it’s fluffy. Be sure to scrape the sides of the bowl a couple of times. Slowly add in your sugar, and continue to beat the cream cheese and sugar mixture until it becomes fluffy. Add in the lemon zest, then the eggs. You need to do the eggs one at a time. Scrape the sides of the bowl each time you add an egg. Then add the sour cream.

Step 4: Prepare the Pan

Wrap the sides of your pan in foil. Pour your now boiling water into your roasting pan, and set the springform pan inside the water-filled roasting pan. You only want the water to reach about halfway up the springform pan. Pour your filling into the springform pan.

Step 5: Bake

Your oven temperature just needs to be at 325 to bake the actual cheesecake, so either preheat it or reduce the temperature if necessary. Put the roasting pan in the oven, and bake the cheesecake until it is set in the center. It should take you about an hour and forty-five minutes.

Step 6: Cool

Once your cheesecake is set, go ahead and take it all out of the oven. Take your springform pan out of the roasting pan with the water, and set it on the cooling rack. It needs to cool for at least 25 minutes. After that, grab a knife and run it around the edge of the pan. Then let the pan cool completely. This step can often take up to an hour. Place it in the refrigerator for at least eight hours, but you can do it for as long as 24 hours without any harm to your dish.

Step 7: Serve

Take your gourmet cheesecake out of the refrigerator at least 30 minutes before you serve it and remove the springform ring. Before you slice, dip your knife in warm water, and make certain you dry it before you slice each individual piece. Top with fresh fruit, if desired. Enjoy!

Image by Seitti on Flickr’s Creative Commons.

Pinkchic18 is an avid party planner and regularly contributes to the All About Gifts & Baskets gift blog. Follow Pinkchic18 on Twitter for more great articles!

The onset of summers brings back the memory of everything cool in my mind. Cooling food and desserts are my top priority. Here is one of my favorite ice cream banana split cake recipe that I am sure you will love. This banana cake recipe does not call for any baking, therefore you can involve your kids in the assembling, and they will love it,

What you will need
2 cups –Graham cracker crumbs
¾ cup – Melted butter
4-5 – Medium sized bananas
500 grams – Pineapple or strawberry ice cream (softened but not melted)
1 cup – Chopped walnuts
1 cup – chocolate chips
1 cup – Confectioner’s sugar
1 cup – Evaporated milk
1 teaspoon – Vanilla extract
30ml – Whipped cream topping
4 tablespoons – Shredded coconut flakes
1 cup – pitted cherries
Instructions
Lightly grease a 9×13 inch glass dish
In a clean bowl mix the graham crackers with ½ cup melted butter.
Remove ½ cup of the mixtures and set aside
Gently press the rest of the graham cracker and butter mix at the bottom of the glass dish
Slice the bananas in to thin rounds
Arrange the bananas on the graham cracker mix
Spread the ice cream on the top of the bananas. Make a thick layer
Sprinkle chopped walnuts on the top
Spread the shredded coconut flakes on the top
Press gently. Cover the dish with a plastic wrap and freeze until firm (about 1 hour)
In the meantime, heat the chocolate chips with ¼ cup of melted butter
Stir to get a smooth mix
Add the confectioners’ sugar and evaporated milk
Stir until you get a smooth mix (for about 7 minutes)
Remove from heat and add the vanilla
Cool for 30 minutes
Pour over the frozen ice cream – banana layer to cover evenly
Freeze for another 45 minutes until firm
Take out of freezer and spread the whipped cream over it
Sprinkle with the reserved crumbs and decorate with cherries
Freeze for another 3-4 hours
Remove from freezer and let the dish stand for 10 minutes before slicing and serving
Tips:
You can use any one of your favorite ice cream instead of pineapple or strawberry. In fact, mix fruit ice cream works great to.
This recipe serves 18, you can adjust the ingredients according to your need
Use just ripe bananas, over ripe bananas can become slushy
You can try a variation of the recipe by suing plain glucose biscuits or vanilla wafers or chocolate biscuits or oat cookies.

I love colored cakes, just for the way they look, especially the red velvet cake recipe. The vibrant red color of the cake just calls out for a bite. I tried out one of these red velvet cake recipes from scratch for my vegan guests and it even fooled the staunch meat lovers.
What you will need
3 ½ cups – Unbleached all-purpose flour
1 ½ cups – Granulated sugar
2 teaspoons – Baking soda
1 teaspoon – Salt
3 ½ teaspoon – Cocoa powder
2 cups – Almond milk ( you can use soy, rice, hazelnut, or oat milk in place of almond milk )
2/3 cup – canola oil (I also tried out with vegetable oil but canola oil gives out a smooth texture)
3 tablespoons – Vegan Red food coloring
2 tablespoons – Distilled white vinegar
2 teaspoon – Vanilla extract

Instructions
Preheat the oven to 350F
Oil 2×8 inch round cake pans and dust the insides with little flour
In a clean and dry bowl sift flour, baking soda, salt, cocoa powder and sugar. Set aside
In a separate bowl whisk oil, almond milk, vinegar and red food coloring until well combined
Make a small well in the center of the flour mix
Add the wet ingredients to the well and mix well until combined. Add small amounts so that you can avoid the lumps.
Divide the cake batter in half and pour each half in the prepared cake pans.
Bake in the preheated oven for about 35 minutes. After about 18 minutes of baking time rotate the cake pan about 45 degrees to ensure even cooking
Once a toothpick inserted in the middle of the cake comes out clean, the cake is done.
Let the cake cool in the pan for about 10 minutes, before removing from the pan
Cool on a wire rack, while you prepare the traditional vegan buttercream frosting

What you will need for butter cream frosting
½ cup – Nondairy butter
3 cups- confectioner’s sugar
1 ½ teaspoon – Vanilla extract
2 tablespoons – Almond milk
½ cup – Grounded pecans
Since I like color in my frosting too, I use some assorted food colors in the icing
Instructions
In a clean bowl take the butter and whisk it using until smooth and begins to fluff
Use a electric blender at low speed to whisk in the confectioner’s sugar , vanilla and milk
Add the food coloring
Beat on high speed until you get a light and fluffy icing. You can add more milk if necessary.
Place one cake on the cake stand and spread a layer of frosting on top
Place another cake it and cover with frosting on all sides.
Decorate with grounded pecans
Chill before serving

Carrot cake recipe is healthy and nutritious and I often bake it for tea parties and office gatherings. However if, like me, you also feel that cutting up the cake and serving it in plates is a somewhat difficult job then baking muffins is a simple solution. Next time try out this healthy carrot cake recipe in muffin molds.

Ingredients:

- 3 cups flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon all spice
- 1/8 teaspoon ground cloves
- 2 eggs
- 1/2 cup oil
- 1 cup grated fresh carrots
- 1 cup peeled and grated apple
- 1 cup chopped walnuts

Instructions:

- Preheat the oven to 400F.
- Beat the eggs and sugar until fluffy and light in color and the sugar dissolves.
- Add the oil and beat well to get a smooth emulsion.
- In a dry bowl, mix the flour, baking soda, baking powder, cinnamon, all spice and ground flour.
- Add the dry ingredients to the wet ingredients and blend well.
- Stir in the grated carrots and apple.
- Add in the walnuts.
- This recipe will make 24 standard size muffins.
- Grease the muffin molds.
- Pour the batter in the muffin molds. Fill only 3/4 way up to leave some space for the muffins to rise.
- Bake in the preheated oven for 20-25 minutes until firm on top.
- Remove and cool before frosting or serving.
- You can serve these muffins with butter, jam or peanut butter.

Tips:
- You can replace the flour with a mix of whole wheat flour, oat flour and barn.
- You can also add some oats to the mix or sprinkle some oats on the top.

Icing for the carrot cake

Lemon Icing

Ingredients:

- 3 cups powdered sugar
- 2 lemons

Instructions:

- Grate the lemons to get a tablespoon of lemon peel.
- Juice the two lemons.
- Mix 1 tablespoon of lemon peel and the juice of two lemons with the powdered sugar.
- Drizzle the icing over the muffins and let it set for some time before serving.

Syrup glaze for the muffins

Ingredients:

- Juice of 1 small orange
- 1 tablespoon lemon juice
- 1/4 cup dark brown sugar

Instructions:

- Whisk the orange juice, lemon juice and sugar until light and fluffy.
- When the muffins come out of the oven, stab them with a skewer all over.
- Pour the sugar glaze all over the muffins quickly.
- Let the muffins cool before serving to allow the cake to absorb the glaze.

Sometimes you have to be very careful when baking cakes or preparing anything for children because they are very prone to allergies. Also, you need to take care that whatever recipe you choose is healthy and well-loved. That’s why carrot cake recipe is always a best choice. Here is one of my favorite healthy carrot cake recipe that uses fresh carrots and is as healthy as it can get.

Ingredients:

- 3 to 4 large carrots
- 2 1/2 cups apple juice concentrate
- 1 1/2 cups raisins
- 2 cups whole-wheat flour
- 1/2 cup vegetable oil
- 2 eggs
- 4 egg whites
- 1 tablespoon vanilla essence
- 3/4 cup unsweetened applesauce
- 1/2 cup wheat germ
- 2 tablespoons baking powder (choose one with low sodium content)
- 1 tablespoon ground cinnamon

Instructions:

To make the carrot puree:
- Thinly slice the carrots and take about 2 1/2 cups of carrots with 1 cup plus 2 tablespoons of apple juice.
- Bring the mix to a boil, cover the pan with a lid and let it simmer for 15-20 minutes.
- Put the mix in a blender and blend until smooth.
- Set aside to cool completely before using.

- Beat the egg whites into soft peaks.
- In a bowl, take the eggs and the rest of the apple juice concentrate and whisk them using an electric blender.
- Add the vegetable oil, vanilla essence and raisins and blend well.
- In a dry bowl, mix the whole-wheat flour, cinnamon, wheat germ and baking powder. Mix well.
- Add the dry flour mixture to the wet mix and blend well.
- Slowly add the cooled carrot puree and mix well to get a smooth batter.
- Add the applesauce.
- Add the egg whites to the mix and fold gently.
- Spray a 9-inch cake pan with a little vegetable shortening so that the cake does not stick to the bottom.
- Pour the batter in the cake pan.
- Bake for 35-40 minutes on 350F.
- Check by inserting a knife in the center; if it comes out clean the cake is done.
- Cool briefly in the pan before removing from the pan and cooling on a wire rack.

Instead of the traditional cream cheese frosting, use this cashew nut frosting on the top.

Ingredients:

- 150 grams unsalted cashew nuts
- Juice of 1 orange
- 1/3 cup icing sugar
- 1 teaspoon vanilla essence

Instructions:

- Soak the cashew nuts in water for a few hours.
- Drain the water and add the orange juice to the cashew nuts.
- Grind them in a food processor to get a smooth paste.
- Add the icing sugar and vanilla and blend for 1 more minute.
- Spread on the cooled cake and enjoy!

There are two things that every child’s 1st birthday cake recipes must have: it should be soft so that it is easy to chew and swallow and must look very tempting. You can make the chocolate cake recipe in different shapes and flavors, but I like to keep it simple and add lots of sweet jam. Trust me, the child’s gooey face will speak volumes for your effort.

Ingredients:

- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 3 tablespoons cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs (at room temperature)
- 1 cup sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1/2 cup thick jam (raspberry or blueberry, but I prefer to use mixed fruit)
- Butter and flour for preparing the cake pan

Instructions:

- Preheat the oven to 350F.
- Lightly grease a 9-inch cake pan and dust the insides with flour. Shake the excess flour out.
- In a dry bowl, mix the flour, baking powder and salt and set aside.
- In a separate bowl, take the eggs and sugar and whisk using an electric blender for about 5-6 minutes until you get a fluffy mix and the sugar dissolves.
- In a saucepan, take the butter and milk and melt the butter then add the cocoa powder. Stir well and let the mix cool.
- Add the flour mixture to the egg and sugar mix and whisk well to get an even mix.
- Now slowly pour the cocoa-butter mix in the flour-egg mix in a steady stream and beat well until combined.
- Pour the batter in the prepared cake pan.
- Bake at 350F for about 35-40 minutes until the cake is firm on top and springy to touch.
- Remove from the oven and cool in the pan for 10 minutes.
- Remove from the pan and cool on a wire rack before assembling.
- Slice the cooled cake in half horizontally.
- Place the bottom half on a serving platter and spread a thick layer of jam over it with the help of a spatula.
- Place the top half layer on top and press lightly.

Chocolate Glaze

Ingredients:

- 150 grams semi-sweet chocolate
- 1 tablespoon light corn syrup
- 2/3 cup heavy cream

Instructions:

- Chop the chocolate in very small pieces.
- Place the chocolate and the light corn syrup in a heat-proof bowl.
- Bring the cream to the boil on low heat.
- Pour the cream over the chocolate and let it sit for 5 minutes.
- Whisk well.
- Spread the chocolate glaze on the top of the cake and let it drop down the sides.
- Refrigerate for a minimum of 45 minutes before serving.

In the last few years, carrot cakes have become a rage among cake lovers all over the world. My favorite healthy carrot cake recipe is one that contains lots of fruits. Carrots themselves are very rich in vitamin A and the fruits add a lot of flavor to them. Do try out the following carrot cake recipe at home.

Ingredients:

- 2 cups flour
- 1 medium-sized orange
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon grated fresh ginger
- 1 pinch salt
- 1 cup low fat mayonnaise
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups fresh grated carrots
- 1 can crushed pineapple with juice (if you are using fresh pineapples then take about 30 grams)
- 1/2 cup toasted pecans
- 3/4 cup dried cranberries
- 100 grams dried raisins

Instructions:

- Preheat the oven to 350F.
- Use a fine grater to grate the orange zest and take about 3 tablespoons of juice.
- Soak the raisins and half of the zest in the orange juice.
- Separate the egg white of one egg and add a pinch of baking powder to it.
- Beat well until you get soft peaks. Set aside.
- In a separate bowl, take the egg yolk and break in the other two eggs.
- Add the sugar and beat well to get a fluffy mix.
- Add the mayonnaise and vanilla.
- Use an electric blender at high speed to mix all the ingredients.
- In a dry bowl, mix the flour, baking powder, baking soda, cinnamon, roasted pecans and dried cranberries.
- Add the dry ingredients to the egg-mayonnaise mix to get a stiff mixture.
- Now add the grated carrots and crushed pineapples along with the juice.
- Add the ginger.
- Fold in the orange soaked raisins.
- Add the egg white mix in last and gently fold it in.
- Grease three 8-inch round cake pans, or you can use one 20-inch big cake pan.
- Pour the batter in the greased cake pans.
- Bake at 350F for about 50 minutes to 1 hour or until a wooden stick inserted in the middle comes out clean.
- Take the cake out of the oven and gently remove from the pan.
- Let it cool on a wire rack before serving.

To serve the cake

Frosting ingredients:

- 250 grams soft cheese
- 1/4 cup melted butter
- 2 cups icing sugar
- 1 teaspoon lemon juice
- The rest of the orange zest from the cake recipe

Instructions:

- Blend the cheese and butter together until well blended.
- Slowly add the icing sugar and blend well after each addition.
- Stir in the lemon juice and orange zest.
- Spread the frosting on the top of the cake (if you have one large cake); or you can stack the smaller cakes on top of each other with a layer of frosting in between.
- Cut up in little squares to serve.

There is absolutely nothing more comforting than a piece of chocolate cake at the end of the day. I always feel good when I know that a chocolate cake recipe is sitting in my fridge. Here is one delicious  plain chocolate cake recipe that I love to bake and would make it every day if I could. This recipe uses Coca-Cola to give it a dark color that is difficult to resist.

Ingredients:

- 114 grams unsalted and softened butter
- 1 cup Coca-Cola (you can use diet coke if you are looking for a low calorie version)
- 3/4 cup marshmallows
- 30 grams semi-sweet cooking chocolate
- 1/2 cup shortening
- 1/2 cup vegetable oil
- 3/4 cup dark cocoa powder
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup buttermilk
- 2 cups sugar
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder

Instructions:

- Preheat the oven to 350F.
- Grease and flour a 13×9 inch cake pan.
- In a double boiler, melt the butter and chocolate.
- Add the Coca-Cola and bring to the boil.
- Remove from the heat and stir in the marshmallows.
- Stir to get a smooth mix (the marshmallows melt).
- Let it cool to room temperature.
- Use an electric blender to blend the eggs and sugar to get a fluffy mix.
- Add the shortening, oil and vanilla and beat some more (for 2 minutes).
- Add the buttermilk to the above mix and blend well.
- In a dry bowl, mix the flour, cocoa powder, baking powder and baking soda.
- Add half of this mixture to the egg-shortening mix and blend well.
- Now add the Coca-Cola mix and stir well to get an even mix.
- Make sure that you scrape the sides of the bowl to blend all the ingredients.
- Now add the rest of the flour mix.
- Do not worry if the batter is thick; it will turn out to be perfect.
- Pour the prepared batter in the cake pan.
- Bake in the preheated oven at 350F for 35-40 minutes. When a skewer inserted in the cake comes out clean, the cake is ready.
- Remove from the oven and cool.

Coca-Cola Frosting

Ingredients:

- 1/2 cup soft butter
- 3 tablespoons cocoa powder
- 6 tablespoons Coca-Cola
- 250 grams confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts

Instructions:

- Mix the butter, cocoa powder and Coca-Cola in a saucepan.
- Heat over medium heat and bring to the boil.
- Remove from the heat and pour over the sugar.
- Add the vanilla and pecans and stir well to get a thick spreading mix.
- Spread over the lukewarm cake and let it cool completely before cutting in slices.

Sugar free cakes are good for you, especially if you are a diabetic or have been detected with high blood sugar. In fact, sugar free carrot cake recipe are more nutritious because you add other ingredients such as coconut, orange juice, apple sauce etc. to compensate for the sweetness, which adds to the nutritious value of the cake. These cakes are also easy to make and don’t take much time. Here is a simple sugar free carrot cake recipe.

Ingredients:

- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fresh ground cinnamon
- 1/2 teaspoon all spice powder
- 1/4 teaspoon fresh ground nutmeg
- 4 egg whites
- 1 1/4 cups brown sugar substitute
- 1 cup unsweetened apple sauce
- 1/2 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup frozen orange juice (thawed)
- 5 chopped dried figs
- 2 tablespoons poppy seeds
- 2 cups fresh grated carrots
- 1/4 cup raisins and walnuts, chopped finely

Instructions:

- Preheat the oven to 350F.
- Spray a 13×9 inch baking pan with non-stick cooking spray.
- In a clean and dry bowl, beat the egg whites to form soft peaks.
- Add the apple sauce and buttermilk to the mix.
- Whisk some more to get a frothy mix.
- In a clean bowl, take the flours, nutmeg powder, cinnamon powder, all spice powder, baking soda and baking powder. Whisk to mix.
- Add the dry ingredients to the egg–buttermilk mix, taking 1/4 cup of mix each time and mixing well after each addition to get a smooth batter.
- Now gently stir the orange juice in the mix.
- Add the chopped figs, poppy seeds, walnuts and raisins to the batter and blend some more.
- Spoon the batter in the prepared cake pan. You can use a square, round or rectangular cake pan.
- Bake in the preheated oven at 350F for 35-40 minutes until a skewer inserted in the middle comes out clean.
- Remove the cake from the oven and cool in the pan for 15 minutes.
- Remove from the pan and cool on a wire rack before frosting.

Substitutions and variations:

- You can use 1/4 cup of unsweetened cocoa powder instead of all-purpose flour for a chocolaty flavor in the cake.
- You can also add freshly grated lemon juice and orange zest to the cake for a more tangy taste.
- Use as many fresh ingredients as possible.
- Add some grated dried ginger for enhanced flavor.
- If you want, you can substitute all-purpose flour with whole wheat flour.

Every parent wants to have a special birthday chocolate cake recipe for his or her child on his or her 1st birthday. I recommend baking a cake at home so that you can be sure that it consists of all fresh ingredients. Here is one of the simplest 1st birthday cake recipes that you can easily make at home and does not contain much sugar.

Ingredients:

- 16 large egg whites (about 480 ml)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup boiling water
- 2 teaspoons vanilla extract
- 1 3/4 cups white sugar
- 1 cup cake flour (you can use gluten-free cake flour)
- 1/4 teaspoon salt
- 2 teaspoons cream of tartar
- 2 liter vanilla or flavored frozen yogurt
- 1 kg mix of sliced fruits, such as blueberries, peaches, strawberries

Instructions:

- Preheat the oven to 350F.
- This recipe is for angel food cake, therefore I always use an angel food cake tube pan. Have the cake pan ready.
- In a small pan, combine the cocoa powder and boiling water. Stir until smooth.
- Add the vanilla extract and let the mix cool.
- In a separate bowl, whisk together 3/4 cup of sugar, flour and salt.
- Take the egg whites in a large bowl and use a whisk attachment to beat the egg whites until foamy.
- Add the cream of tartar and beat until the egg whites form soft peaks.
- Add the remaining 1 cup of sugar and keep on whisking until you get stiff peaks.
- Take 1 cup of the beaten egg white mix and add it to the cocoa mix.
- Gently fold to lighten the mix.
- Now use a large wire whisk to gently fold the dry ingredients in the remaining egg white mix. Do not over mix.
- Add the cocoa mix to the above mix. Do not over beat otherwise the cake will deflate.
- Pour the cake batter in the angel food cake pan.
- Gently run a spatula through the cake batter to take any excess air out.
- Bake in the preheated oven at 350F for 40-45 minutes. The cake should spring back if touched.
- Invert the cake pan immediately. This will prevent the cake from shrinking and deflating.
- Let the cake cool completely before removing from the pan.

You can easily store this cake in the fridge for about a week without spoiling.

To assemble the cake:

- Slice the cake in half horizontally.
- Slice the bottom half of the cake in 12-14 thin slices.
- Tear the top half in small pieces.
- Line a 13×9 inch baking dish with parchment paper.
- Place the slices in the baking dish to cover the whole bottom.
- Spread the yogurt on the cake slices and smooth out as you go. Press lightly.
- Press the small pieces of the cake on the top.
- Cover and freeze.
- Before serving, add the sliced fruits on the top.
- Cut in squares to serve.