Yogurt and blueberry cake

Name: Yogurt and blueberry cake - Teea G.
Ingredients: Base: 4 eggs; 120 g sugar; 120 g flour; 1 teaspoon baking powder. Cream: 900 g yogurt; 150 g powdered sugar; 150 g blueberry jam or 100 ml blueberry juice; gelatin for 1 kg. Glaze: 100 g dark chocolate; 100 ml liquid cream.

Dessert - Yogurt and blueberry cake by Teea G. - Recipia

Yogurt and blueberry cake On days when I need a dessert that doesn't require much effort, the yogurt and blueberry cake is the first option that comes to mind. It doesn't have hard-to-find ingredients, and the yogurt cream is refreshing. The base is made without any hassle, and if I'm in a hurry, I let it sit in the fridge overnight, solving two problems at once: a properly chilled cake and the cooking time spread over two days. Quick info Total time: about 5 hours (including chilling) Preparation time: 30 minutes Baking time for the base: 20 minutes Cooling/resting time: 4 hours (2 for the cream, 2 for the assembled cake) Servings: 10-12 Difficulty: medium Recipe type: dessert, cake for occasions or weekends Ingredients Base: 4 eggs 120 g sugar 120 g flour 1 teaspoon baking powder Cream: 900 g yogurt (plain, not Greek) 150 g powdered sugar 150 g blueberry jam (or 100 ml blueberry juice) gelatin for 1 kg (use as recommended on the package for this amount of cream) Glaze: 100 g dark chocolate 100 ml liquid cream Preparation method 1. Base 1.1. Break the eggs into a large bowl and add the sugar. 1.2. Place the bowl over a double boiler and stir gently until the eggs warm up a bit; they shouldn't be hot, just not cold anymore (about warm enough to hold your finger in the mixture without discomfort). 1.3. Remove the bowl from the heat and beat with a mixer on high speed until the mixture cools and nearly doubles in volume. It will lighten in color and become airy. 1.4. Add the sifted flour and baking powder. Gently mix with a wooden spoon, just enough to incorporate without losing the air. 1.5. Pour the mixture into a buttered and floured baking pan (usually a cake pan of 24-26 cm). 1.6. Bake the base in a preheated oven at 180°C for about 20 minutes. Test with a toothpick. 1.7. Remove the base from the pan and let it cool completely. 2. Yogurt cream with blueberries 2.1. Soak the gelatin in cold water for 10 minutes (follow the package instructions for quantity and type). 2.2. Meanwhile, mix the yogurt in a bowl with the powdered sugar and blueberry jam (or juice if you have it). Mix until the sugar dissolves. 2.3. Remove the hydrated gelatin from the water and melt it in a small bowl over a double boiler. It shouldn't boil, just be completely liquid. 2.4. Add 1-2 tablespoons of the yogurt mixture to the warm gelatin and quickly mix with a whisk to homogenize. 2.5. Then pour this mixture over the remaining yogurt and continuously mix so that the gelatin doesn't clump. 2.6. Let the cream chill in the fridge for about 2 hours, just enough to firm up and be spreadable over the base. 3. Chocolate glaze 3.1. Heat the liquid cream until it just starts to boil lightly. 3.2. Remove from heat and immediately pour over the chopped chocolate. 3.3. Let it sit for 1 minute, then mix well until the chocolate is completely melted and the glaze is shiny. 4. Assembly 4.1. Place the cooled base on a serving platter. 4.2. Spread the yogurt and blueberry cream evenly over the base. It shouldn't run; it should already be a bit set from the fridge. 4.3. Pour the warm chocolate glaze over the cream, leveling quickly. 4.4. Place the cake in the fridge for at least 2 hours to set well, or ideally overnight if you have time. Why I make this recipe often I love making this cake because it is prepared with simple ingredients, the cream is not heavy, and it can be easily adapted for seasonal fruits. It keeps well in the fridge and doesn't become soggy even after two days. Tips and variations Tips If using a more liquid yogurt, let it drain in a sieve lined with cheesecloth so that the cream doesn't turn out too soft. Do not add hot gelatin directly into the entire cream, as it will curdle. First temper with a little yogurt, then mix with the rest. Use a thin-bladed knife dipped in hot water to cut clean slices, especially if the cake has been in the fridge overnight. Substitutions The blueberry jam can be replaced with blueberry juice (if you prefer a milder taste) or with another berry fruit jam. If you don't have dark chocolate, you can use milk chocolate, but the taste will be sweeter and less intense. Yogurt can be replaced with low-fat yogurt or a mix of yogurt and sour cream if you want a creamier texture. Variations It also works well with other fruits: raspberries, strawberries, or sour cherries. Just adapt the jam or juice to the preferred fruit. You can add some fresh or frozen blueberries between the base and cream. Instead of chocolate glaze, a thin layer of fruit jam or jelly can be used. Serving ideas I like to serve it plain, after it has chilled well. For festive days, you can place some fresh fruits or mint leaves on top, but it's not mandatory. It goes well with a simple coffee or a fruity tea. Frequently asked questions 1. What kind of yogurt is best? Plain yogurt with 3-3.5% fat, without flavors. If it's too liquid, it's better to drain it a bit before using. 2. Can I use gelatin sheets or powder? Yes, follow the package instructions for the recommended amount for 900 g of yogurt. 3. Is it necessary to chill the cream before putting it on the base? Yes, otherwise the cream will run and not sit nicely on the cake. 4. If I don't have blueberry jam, can I use other fruit jams? Yes, any slightly sour jam or even concentrated berry juice works. 5. Can I freeze the cake? I do not recommend it; the texture of the yogurt and gelatin cream does not hold up well to freezing, it becomes watery. Nutritional values Approximately per slice (out of 12): Calories: 280-320 kcal Proteins: 7-9 g Fats: 10-12 g Carbohydrates: 40-45 g Values are approximate and may vary depending on the yogurt or jam used. The cream has a higher protein content due to the yogurt. Storage and reheating The cake lasts in the fridge for 2-3 days, covered with foil or in a box. The cream and base keep well, I do not recommend reheating or freezing. Ideally, serve it cold, straight from the fridge.

Yogurt and blueberry cake

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