Yogurt and blueberry jelly cake

Name: Yogurt and blueberry jelly cake - Dariana D.
Ingredients: Cream: 800 g Greek yogurt 10% fat (large boxes from LIDL) 800 g liquid cream (4 boxes of 200 ml) 200 g sugar 3; 4 sachets of vanilla sugar 20 g gelatin 1 large package of ladyfingers sugar syrup for soaking the ladyfingers Blueberry jelly 700 grams of frozen berries 3; 4 heaping tablespoons of sugar 2 sachets of gelatin

Dessert - Yogurt and blueberry jelly cake by Dariana D. - Recipia

Yogurt and Blueberry Jelly Cake - A Refreshing Indulgence If you're looking for a quick and delicious dessert to cool down your warm summer days, you've come to the right place! The yogurt and blueberry jelly cake is not only easy to prepare but also extremely versatile, allowing you to adapt it with various juicy fruits according to your preferences. This recipe is perfect for impressing family and friends, bringing a splash of freshness to every slice. Preparation time: 30 minutes Cooling time: 1 hour in the freezer, then refrigerate overnight Number of servings: 12-16 Necessary ingredients: For the yogurt cream: - 800 g Greek yogurt (10% fat, preferably from a trusted brand) - 800 g liquid cream (4 packs of 200 ml) - 200 g sugar - 3-4 sachets of vanilla sugar - 20 g gelatin (about 2 sheets or 2 sachets) For the blueberry jelly: - 700 g frozen berries (or fresh, if available) - 3-4 heaping tablespoons of sugar - 2 sachets of gelatin For assembly: - 1 large pack of ladyfingers - Sugar syrup for soaking the ladyfingers (1 cup of water + 2 tablespoons of sugar + 2 sachets of vanilla sugar, optionally two to three tablespoons of blueberry syrup) Step by Step: Preparing the Cake 1. Hydrate the gelatin for the jelly Start by soaking 20 g of gelatin in a small bowl, covering it with cold water. Let it sit until the gelatin absorbs the water and becomes soft. 2. Prepare the blueberry jelly In a metal bowl (this helps maintain better temperature control), add the frozen berries along with 3-4 tablespoons of sugar. Place the bowl over medium heat and let the fruits simmer for 5-10 minutes, stirring occasionally. Important: do not let the sauce reduce too much; you need it to be juicy. Once done, remove from heat and add the hydrated gelatin, stirring well until completely dissolved. Allow the jelly to cool to room temperature. 3. Prepare the yogurt cream In a metal saucepan, hydrate 20 g of gelatin with cold water. In a large bowl, whip the liquid cream with an electric mixer until it starts to thicken (it should not be fully whipped). Add the yogurt and sugar, continuing to mix until the cream becomes smooth and consistent. Finally, incorporate the dissolved gelatin (heated over low heat but not boiled) and gently mix with a whisk. 4. Assembling the cake Place the baking dish (30 x 20 cm) on a stable surface and wet it with cold water. Line the interior with plastic wrap for easier removal of the cake. - Place a first layer of soaked ladyfingers (like in tiramisu), using a syrup made from 1 cup of water with 2 tablespoons of sugar and 2 sachets of vanilla sugar. You can also add a bit of blueberry syrup for extra flavor. - Add half of the blueberry jelly and spread it evenly. - Pour half of the yogurt cream and level it well. Place in the freezer for 10 minutes. - After 10 minutes, add another layer of ladyfingers, followed by the remaining jelly and then the remaining cream. Level it again. 5. Final cooling Cover the dish with plastic wrap and let it cool in the refrigerator for at least 4 hours or ideally overnight. 6. Serving and decorating When the cake is well chilled, carefully invert it onto a serving platter. You can decorate with fresh fruits, mint leaves, or a chocolate glaze for a delicious contrast. Practical tips: - The gelatin must be well hydrated and dissolved to achieve a perfect texture. Be careful not to boil it. - If you prefer a less sweet version, you can reduce the amount of sugar in the recipe, as the yogurt already brings a creamy note. - Use seasonal fruits to vary the flavor and add a personal touch. Frequently asked questions: - Can I use other fruits? Of course! This recipe is versatile, and the jelly can be made with any juicy fruits, such as strawberries, raspberries, peaches, or even pineapple. - How can I make the cake less caloric? Replace the cream with Greek yogurt or a lower-fat yogurt and reduce the amount of sugar. You can also use whole-grain ladyfingers for added fiber. - What drinks pair well with this cake? A fresh lemonade or iced green tea are perfect to accompany this refreshing dessert. Additionally, a glass of prosecco would add a touch of elegance. Nutritional benefits: This cake provides protein from Greek yogurt, calcium, antioxidants from the berries, and a balanced amount of natural sugars. Moreover, it is a healthier option compared to other traditional desserts, thanks to its fresh and natural ingredients. So, I invite you to try this yogurt and blueberry jelly cake recipe! It is not only a delight but also a wonderful way to gather family and friends around the table. Enjoy!

Ingredients

Cream: 800 g Greek yogurt 10% fat (large boxes from LIDL) 800 g liquid cream (4 boxes of 200 ml) 200 g sugar 3
4 sachets of vanilla sugar 20 g gelatin 1 large package of ladyfingers sugar syrup for soaking the ladyfingers Blueberry jelly 700 grams of frozen berries 3
4 heaping tablespoons of sugar 2 sachets of gelatin

Yogurt and blueberry jelly cake

Ingredients

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