Yogurt Cake with Blueberries (No-Bake)

An excellent dessert that impresses with its appearance and taste.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Blueberry sauce

  • 200 g Blueberry, raw

  • 2 bags Sugar, white

  • 1 spoon Sugar, white

  • pieces Juice, lemon

  • 120 g Breadcrumbs, dried

  • 60 g Butter, unsalted

Yogurt cream

  • 400 g Yogurt, plain, from whole milk

  • 100 g Cheese, creamy

  • 150 g Cheese, creamy

  • 100 g chocolate, dark

  • 1.5 spoons Powdered sugar

  • 0.5 bags Gelatin powder, unsweetened

  • 2 spoons Water

Steps

  1. Grease the bottom of a smaller cake pan (17 cm in diameter) with butter and line it with parchment paper. Melt the butter slowly in a small pot over low heat. As soon as the butter melts, remove the pot from the heat.

  2. Finely grind the biscuits and mix them with the melted butter. Transfer the mixture to the cake pan and spread it evenly over the bottom. Press it firmly with your palm or the bottom of a glass to create a uniform biscuit base. Store the pan in the refrigerator.

  3. If using fresh blueberries, rinse them quickly under running water and drain. Place them in a pot and add sugar and lemon juice. Cook over medium heat for 10 to 15 minutes until the blueberries soften and the sauce thickens. If the sauce is too tart, you can add a bit more sugar.

  4. Chop the white chocolate into pieces and melt it (in the microwave or over a double boiler). Gently stir the melted chocolate and let it cool to lukewarm. Sprinkle the gelatin into a small bowl and mix it with water. Let it sit for 10 minutes to allow the mixture to bloom.

  5. In a larger bowl, combine Greek yogurt, cream cheese, and mascarpone. Mix the ingredients well with a hand whisk or an electric mixer set to medium speed. Stir in the melted chocolate, then add the powdered sugar. If you prefer a sweeter dessert, you can add more sugar.

  6. Once the gelatin has set, melt it (in the microwave or in a pot on the stove, but be careful not to let it boil). Mix about four tablespoons of the yogurt cream into the melted gelatin, then pour everything into the bowl with the remaining cream and mix well.

  7. Spread half of the cream over the cooled biscuit base and dollop a few spoonfuls of the blueberry sauce on top. Gently swirl the cream and sauce with a skewer or fork to create a marbled pattern. Add the remaining cream and repeat the process with the blueberry sauce. If any blueberry sauce remains, use it when serving the dessert.

  8. Refrigerate the cake for at least 3 hours (preferably overnight) to allow it to cool and set properly.

  9. Before serving, carefully remove the dessert from the pan in which it was prepared. Serve it on a beautiful plate or platter, slice it into pieces, and enjoy. You can add a bit of blueberry sauce to each slice when serving.

Nutrition Information (Per 100g)

  • Calories: 236.58 kcal
  • Fat: 15.27 g
    • Saturated Fat: 8.72 g
  • Carbohydrates: 19.63 g
    • Sugars: 10.82 g
  • Protein: 3.94 g
  • Fiber: 1.26 g