Yogurt and blueberry cake

Yogurt and blueberry cake - a fresh and refined dessert

If you're looking for a quick, simple, and flavorful dessert recipe, this yogurt and blueberry cake is just what you need. With a fluffy base, a delicate yogurt cream, and a chocolate glaze, this cake is sure to become the star of your meals. Besides being delicious, it's also a healthier option for sweet lovers. Let's get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling time)
Number of servings: 8

Ingredients

*For the base:*
- 4 eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder

*For the cream:*
- 900 g yogurt (preferably Greek, for a creamier texture)
- 150 g powdered sugar
- 150 g blueberry jam or 100 ml blueberry juice
- Gelatin for 1 kg (approximately 10 g)

*For the glaze:*
- 100 g dark chocolate
- 100 ml liquid cream

Nutritional information
- Calories per serving: approximately 280
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 38 g

Preparing the base

1. Start by separating the egg whites from the yolks. In a large bowl, beat the yolks with the sugar until the mixture becomes light in color and creamy.
2. Place the bowl with the egg mixture over a pot of hot water (bain-marie) and gently heat for a few minutes, stirring constantly. It is important not to reach too high a temperature, or the eggs will coagulate.
3. Once the mixture has been gently heated, remove it from the heat and use an electric mixer to beat it until it cools and doubles in volume (about 5-7 minutes).
4. Sift the flour and baking powder over the egg mixture and mix with a wooden spoon, being careful not to form lumps. Use gentle, upward motions to keep the air in the mixture.
5. Grease a cake pan with a little butter and dust it with flour. Pour the mixture into the pan and level the surface.
6. Bake the base in a preheated oven at 180°C for about 20 minutes. Check if it is baked by inserting a toothpick in the middle; if it comes out clean, it is ready.
7. After baking, let the base cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

Preparing the cream

1. In a large bowl, mix the yogurt with the blueberry jam and powdered sugar. You can use blueberry jam for a more intense flavor, or blueberry juice if you prefer a lighter taste.
2. Soak the gelatin in cold water for 10 minutes. After it has softened, drain it and melt it in a bain-marie, stirring until it becomes liquid.
3. To avoid lumps, add a spoonful of yogurt to the melted gelatin and mix well. Then, gradually add the remaining yogurt, stirring constantly with a whisk.
4. Let the cream cool in the refrigerator for about 2 hours, so it thickens slightly, making it easier to spread on the base.

Preparing the glaze

1. In a small pot, bring the liquid cream to a boil. Once it starts to bubble, remove it from the heat.
2. Add the broken chocolate into small pieces and stir until it completely melts and is homogeneous. Let the glaze cool slightly before using it.

Assembling the cake

1. Place the cooled base on a serving platter. Spread the yogurt cream evenly over it, making sure it reaches all corners.
2. Pour the warm glaze over the yogurt cream, allowing it to gently flow over the edges for a pleasing visual effect.
3. Place the cake in the refrigerator for another 2 hours (or, for best results, leave it overnight). This way, the flavors will blend perfectly, and the cake will be easier to cut.

Serving suggestions

This yogurt and blueberry cake pairs wonderfully with a scoop of vanilla ice cream or a fresh fruit sauce. You can also add a few mint leaves for an extra touch of freshness. It is also perfectly accompanied by a fragrant tea or a glass of white wine.

Tips and useful advice

- If you want to add a crunchy note, you can sprinkle some chopped nuts or toasted almonds on top of the cake before serving.
- You can replace the blueberries with other berries, such as raspberries or blackberries, to create delicious variations of the recipe.
- Make sure the gelatin is well hydrated before melting it, to achieve a smooth texture for the cream.

Frequently asked questions

1. Can I use low-fat yogurt?
Yes, but Greek yogurt will give you a richer and creamier texture.

2. How can I make the cake sweeter?
Add more powdered sugar to the cream, but be careful not to make it too sweet, as the blueberry jam already brings a pleasant flavor.

3. Can the cake be frozen?
It is recommended not to freeze the cake, as the yogurt cream may lose its creamy texture. It is best enjoyed fresh.

This yogurt and blueberry cake is not just a dessert, but an experience. I hope you enjoy every step of its preparation and that you bring a smile to the faces of your loved ones when you serve them this delicacy. Enjoy!