Yogurt Cake with Blueberries

Rating: 3.02 / 5.00 (46 Votes)

Total time: 1 hour

Servings: 10.0 (servings)

For the cake base:

For the yogurt mixture:


For the yogurt cake with blueberries, first prepare the cake base. Separate the eggs and beat the snow. Beat the yolks and sugar until creamy, fold in the flour and the snow, pour into a cake tin and bake at 180 °C for about 25 minutes. Allow to cool.

For the yogurt mixture, whip the cream with cream stiffener and chill. Mix the yogurt with the powdered sugar, soak the gelatine in cold water, then squeeze it out and let it melt on the stove with the lemon juice.

Mix the gelatine into the yogurt mixture with the whipped cream and fold in the blueberries. Cover the cake base with a cake ring, fill in the mixture and refrigerate the yogurt cake with blueberries for at least 4 hours.

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