Blueberry cake with blackberries

Name: Blueberry cake with blackberries
Ingredients: 200 g eggs (4); 200 g butter at room temperature; 200 g granulated vanilla sugar; 200 g flour; 10 g butter for the tin; 10 g flour for the tin; 400 g wild blueberries; 2 tablespoons vanilla sugar; 400 g 0% fat yogurt; 6 gelatine sheets; 100 ml cold water; 100 g blackberries; 50 g blueberries; 5 g mint leaves; 10 g powdered sugar

Dessert - Blueberry cake with blackberries by Dida H. - Recipia

The sponge for Blueberry cake with blackberries starts with four equal amounts, and the cake gets a chilled blueberry yogurt cream. The violet layer sets smooth, while the blackberries and mint stay in view, like a cake with wild blueberry yogurt cream. I prefer wild blueberries, even though I can find cultivated ones too. Preparation: 25 minutes. Cooking: 40 minutes. Resting: 5 hours. Total time: 6 hours and 5 minutes. Servings: 10. Approximately 400 kcal and 7 g protein per serving.

Ingredients

For the sponge

200 g eggs (4)
200 g butter at room temperature
200 g granulated vanilla sugar
200 g flour
10 g butter for the tin
10 g flour for the tin

For the cream

400 g wild blueberries
2 tablespoons vanilla sugar
400 g 0% fat yogurt
6 gelatine sheets
100 ml cold water

For decorating

100 g blackberries
50 g blueberries
5 g mint leaves
10 g powdered sugar

Preparation

1. Preheat the oven to 160°C. Grease a 22 cm round cake tin with 10 g butter and dust with 10 g flour. 2. Beat 200 g room-temperature butter with 200 g granulated vanilla sugar until soft and fluffy. 3. Beat in the eggs one at a time, mixing after each addition. Then add 200 g flour in batches of 2-3 tablespoons, mixing after each addition. 4. Pour the batter into the tin and bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Leave the sponge to cool completely, about 1 hour. 5. Soak the gelatine sheets in 100 ml cold water, following the directions on the package. Put the washed blueberries in a small saucepan with the vanilla sugar and cook for 10 minutes over low heat, until softened. 6. Add the soaked, drained gelatine to the hot blueberries and stir until dissolved, then turn off the heat and leave the mixture to cool a little. 7. Add the yogurt and blend until smooth. Pour it over the cooled sponge and refrigerate the cake for at least 4 hours, until the cream has set. 8. Decorate with blackberries, blueberries and mint leaves, then dust with powdered sugar.

Notes

The cake keeps covered in the fridge for up to 3 days; you can make it a day ahead and decorate it before bringing it to the table. I serve it with coffee; the chilled cream is reminiscent of fruit pudding, while the sponge is close to a butter loaf cake. For a richer cream, you can replace the 0% yogurt with 400 g Greek yogurt; the cake contains gluten, dairy and eggs. Small, firm wild blueberries give the cream a deeper color than cultivated ones. If there is whey on the surface of the yogurt, drain it first so it doesn't thin the cream. In a tin wider than 22 cm, the sponge spreads out and bakes faster, so check it earlier with a toothpick.