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Blueberry Yogurt Cake

A delightful cake that combines tangy yogurt and sweet blueberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Baked
Calories: 310
Ingredients Method Notes

Ingredients
  

For the almond base
  • 170 g Mehl All-purpose flour
  • 0.5 TL Backpulver Baking powder
  • 70 g gemahlene Mandeln Ground almonds
  • 70 g Butter Softened butter
  • 250 g Zucker Sugar
For the sponge
  • 2 Eier Eier Egss
  • 100 g Zucker Sugar for sponge
  • 100 g Mehl All-purpose flour for sponge
For the cream layer
  • 3 Becher Sahne Heavy cream
  • 2 Becher Joghurt Yogurt
  • Saft von 2 Zitronen Juice of 2 lemons
  • 6 Blatt weiße Gelatine White gelatin sheets
  • 300 g Heidelbeeren Fresh blueberries for the layer
For the glaze
  • 100 g Heidelbeeren Blueberries for glaze
  • 2 TL Zucker Sugar for glaze
  • 3 Blatt rote Gelatine Red gelatin sheets

Method
 

Preparation of almond base
  1. Combine the flour, baking powder, ground almonds, 70 g of sugar, and butter to create a shortcrust pastry.
  2. Place the dough into a springform lined with baking paper and bake at 170°C for about 10 minutes until golden brown.
Preparation of sponge
  1. Whip the egg whites with 2 tablespoons of hot water and 100 g of sugar until frothy.
  2. Gently fold in the two egg yolks and 100 g of flour.
  3. Pour this mixture into a lined springform and bake at 175°C for 15 minutes.
Assembly
  1. Whip the cream and spread approximately a quarter onto the almond base.
  2. Lay the sponge cake on top and evenly distribute the 300 g of blueberries.
  3. Mix the yogurt with lemon juice and sugar to taste, then fold in the remaining whipped cream.
  4. Soak the 6 sheets of white gelatin in water, briefly heat it, and let it cool before incorporating into the yogurt cream.
  5. Pour this mixture over the blueberries and allow it to set.
Prepare glaze
  1. Cook 100 g of blueberries with 2 tablespoons of sugar, then add a quarter liter of liquid.
  2. Thicken the mixture with the 3 sheets of red gelatin.
  3. Once cooled, pour it as a glaze over the cake.

Notes

Store leftover cake in the refrigerator, covered to maintain moisture. The flavors often deepen overnight, making it even more delightful the next day. For added flair, consider using seasonal fruits alongside the blueberries.