Recipe (english)

Blueberry Yoghurt Cake

Blueberry Yoghurt Cake
Quantity Ingredient
1 Glass blueberries
300 g Yogurt
5 tsp Lemon juice
30 g Sugar
3 tbsp Blueberry jam
3 leaf Gelatine
400 g Cream
30 g Chocolate sprinkles

For the blueberry yoghurt cake first bake a large (26er) short pastry base and a chocolate sponge cake large (26er). This can be prepared very well one day before serving. Wrap the cakes bottoms in aluminium foil to keep them fresh. This makes it easier to cut the chocolate biscuit the next day. Drain the blueberries well and collect the juice. Soak 4 sheets of gelatine in cold water for 5 minutes. Place yoghurt in a bowl and stir in 6 tablespoons of blueberry juice and half of the blueberries with a whisk. Stir lemon juice and sugar into the yoghurt mixture. Squeeze the gelatine slightly, place in a pot and dissolve at a low temperature. Whip 400 g cream without sugar until stiff. Mix 3 tbsp of the whipped cream with the dissolved gelatine. Stir this mixture into the yoghurt. The gelatine can't lump like this. Stir the rest of the whipped cream into the yoghurt. Spread the short pastry base with blueberry jam and place on a cake platter. Put the cake ring around the bottom. Cut the sponge cake twice crosswise. Place a slice of sponge cake on the short pastry base. Spread the sponge cake with some yoghurt cream. Place 2nd slice of sponge cake on top and spread with cream. Place the 3rd slice of sponge cake on the blueberry yoghurt cake. Mix the remaining blueberries with the remaining yoghurt cream and spread on the sponge cake. Put the blueberry yoghurt cake in the fridge for 2 hours. Carefully remove the ring from the cake. Soak 3 sheets of gelatine in cold water for approx. 5 minutes. Whip 400 g cream until stiff. Squeeze the gelatine slightly, place in a pot and dissolve at a low temperature. Stir a little cream with the gelatine until smooth and add to the rest of the cream. Brush the edge of the blueberry yoghurt cake with the stiffened cream and decorate with cream dots. Shortly before serving, sprinkle the blueberry yoghurt cake with chocolate sprinkles.

Servings: 12, Difficulty: 
Preparation time: 2 hours, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
170 kcal
12 g
2 g
12 g

(C)opyright by Marions Kochbuch