Yogurt Cake with Blueberries

A light sponge cake and a rich yogurt cream filled with fresh blueberries. A refreshing and easy summer dessert that you will surely make more than once during the summer months.

Details

  • Preparation Time: 240 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit dough

  • 3 pieces Egg, fresh

  • 80 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 40 g Butter, unsalted

  • 1 spoon Butter, unsalted

  • 5 dl Yogurt, fruit, from skimmed milk

  • 60 g Powdered sugar

  • 3 dl Sweet cream

  • 1.5 bags Gelatin powder, unsweetened

  • 200 g Blueberry, raw

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a deep rectangular baking pan (20 x 30 cm) with baking paper and grease it well with butter. In a small pot, slowly melt the butter over low heat. Remove the pot from the heat and let the butter cool slightly. In a bowl, mix the flour and baking powder.

  2. Separate the egg whites and yolks into two bowls. Whisk the yolks together with 60 g of sugar until frothy. Beat the egg whites with the remaining sugar (20 g) until stiff peaks form.

  3. Sift the flour and baking powder mixture over the yolk mixture. Pour in the cooled butter and mix everything well. Then gently and slowly fold the beaten egg whites into the mixture in three additions.

  4. Spread the sponge cake batter evenly in the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove the baked cake from the pan and place it on a wire rack to cool completely.

  5. While the cake is cooling, prepare the yogurt cream with blueberries. Pour cold water into a small bowl. Sprinkle the powdered gelatin over the water. Let it sit for 10 minutes to allow the gelatin to bloom.

  6. Whip the sweet cream until stiff. In a bowl, mix the blueberry yogurt and powdered sugar. Add the whipped cream and gently fold everything together. Slowly melt the gelatin in a pot. Be careful not to let the gelatin boil! Mix about 3 tablespoons of the yogurt mixture into the melted gelatin. Then mix the gelatin into the remaining yogurt mixture. Finally, fold in the fresh blueberries.

  7. Place the cooled sponge cake back into the baking pan. Spread the yogurt cream evenly over the cake and smooth the top. Refrigerate the pan for about 3 hours to allow the cream to cool and set completely.

  8. Once the cream has set, cut the cake into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 244.02 kcal
  • Fat: 8.57 g
    • Saturated Fat: 4.56 g
  • Carbohydrates: 33.6 g
    • Sugars: 21.43 g
  • Protein: 6.5 g
  • Fiber: 0.83 g

Advice

Instead of blueberries, you can use raspberries, strawberries, or other fruits.