Rainbow frozen yogurt cake | Cake recipes | Tesco Real Food

Ingredients

• 65g butter, plus extra for greasing
• 150g digestive biscuits
• 375g blueberries, plus extra to decorate
• ½ lemon, juiced
• 385g caster sugar
• 3 x 500g tubs full-fat Greek yogurt
• 1 tbsp clear honey
• 4 limes, 1 zested and all juiced
• 2 x 450g pack mango fingers
• 400g fresh raspberries, plus extra to decorate
• 200ml double cream
• 1 tbsp icing sugar
• fresh mint leaves, to decorate