I usually make this yogurt and blueberry cake when I need something refreshing for holiday meals or when the family gathers. I've made it for New Year's Eve a few times and it has been a hit, especially because it's not heavy and the cream has a fresh taste, not too sweet. I have adapted it several times, but the basic recipe is this, with a simple cocoa base, yogurt, blueberries, and a chocolate glaze that sets well in the fridge.
Quick Info
Total Time: about 2 hours (including cooling)
Preparation Time: 40-50 minutes
Baking Time for Base: 15 minutes
Servings: 12-16, depending on how you cut the cake
Difficulty: medium
Recipe for holiday or event cake
Ingredients
Base
4 eggs
200 g sugar
100 ml milk
250-300 g flour (depending on absorption)
2 tablespoons cocoa
2 tablespoons oil
1 packet baking powder
a pinch of salt
rum essence
Cream
400 g fruit yogurt (I use blueberry or mixed berries)
200 g plain yogurt
400 ml liquid cream
2 packets gelatin
250 g powdered sugar
2 packets vanilla sugar
blueberries (fresh or frozen, about 150-200 g, enough to cover the middle layer)
Glaze
100 g chocolate
50 g butter
50 ml liquid cream
Preparation Method
1. Base
Separate the eggs. Beat the egg whites with a pinch of salt until they visibly increase in volume. Gradually add the sugar and mix until well dissolved. Incorporate the yolks one at a time, then add the oil and milk. Add the flour mixed with baking powder and cocoa, then the rum essence.
Pour the mixture into a rectangular baking dish (usually the large one for the stove) lined with baking paper. Level it and bake in a preheated oven at 170°C for 15 minutes on low heat. I check with a toothpick – if it comes out clean, it's ready. Let the base cool in the pan.
2. Yogurt Cream
Mix the fruit yogurt with the plain yogurt and powdered sugar, just enough to combine.
Separately, whip the liquid cream with the vanilla sugar until firm. Soak the gelatin according to the package instructions, but with a little water (I use less than stated, 5-6 tablespoons are enough), let it sit for 10 minutes and melt it in a water bath. It should not boil, otherwise, it won't set.
Pour the warm (but not hot) gelatin in a thin stream over the yogurt and whipped cream mixture. Mix briefly, just until combined. If the cream remains too liquid, refrigerate for 10 minutes to thicken slightly. If it has already thickened, use it directly.
3. Assembly
On the cooled base (it can be lightly soaked if desired, I leave it plain), spread half of the yogurt cream evenly. Sprinkle the blueberries over the entire surface, then add the remaining cream and smooth it out gently with a spatula or wide knife.
4. Chocolate Glaze
Put all the ingredients for the glaze (chocolate broken into pieces, butter, and liquid cream) in a small pot over low heat and stir until everything melts. Do not let it boil. Remove from heat and let it cool for a few minutes, then pour it over the cake, leveling it gently.
Refrigerate the cake for at least 3-4 hours, ideally overnight, to allow the cream and glaze to set properly.
Why I make this recipe often
This cake is always appreciated because it is refreshing and not too sweet. I also like it because it can be made a day in advance. It keeps well in the fridge and is easy to portion. The yogurt and fruits balance the cocoa base and chocolate glaze.
Tips and Variations
Tips
If the cream doesn't whip firmly, it may remain softer, but it will set in the fridge. Ensure that the gelatin doesn't boil, as otherwise the cream won't set. Cut the cake only after it has been refrigerated for a few hours.
Substitutions
You can use other fruits – raspberries, strawberries, canned peaches, any sour fruit you like. The fruit yogurt can be replaced with any preferred flavor, not just blueberry. For the base, if you don't have cocoa, you can leave it plain, just with rum essence.
Variations
If you prefer a moister cake, soak the base with a simple syrup or a bit of compote. You can add some grated chocolate over the glaze for decoration.
Serving Ideas
I cut it into squares or rectangles directly in the dish. It can be served plain or with some fresh fruits on top.
Frequently Asked Questions
1. How do I properly hydrate gelatin?
The gelatin is placed in a small bowl with a little cold water, left to swell for 10 minutes, then heated in a water bath until it becomes liquid, but it should not boil.
2. Can I use frozen fruits?
Yes, frozen blueberries work too, but let them thaw and drain a bit first, otherwise they can release water into the cream.
3. What do I do if the base comes out too dry?
If the base seems dry, you can soak it with a bit of compote or a boiled sugar syrup with vanilla.
4. Can I use plant-based cream?
Plant-based cream can be used if you don't have liquid cream, but the final texture will be slightly different, the cream will be more stable.
5. Can it be made in a round shape?
Yes, with the same quantities for a large round pan, just adjust the baking time if it's thicker.
Nutritional Values
The values are approximate, for one serving (out of 16):
Calories: 280-320 kcal
Protein: 5 g
Fat: 14 g
Carbohydrates: 35 g
These values vary depending on the type of yogurt, cream, and the exact amount of sugar or fruits used.
Storage and Reheating
The cake keeps well in the fridge, covered, for up to 3 days. I do not recommend freezing, as the yogurt cream does not retain its texture upon thawing. It is served directly from the fridge, no reheating is needed. If the glaze is too hard, let the cake sit for 10 minutes at room temperature before serving.
Quick Info
Total Time: about 2 hours (including cooling)
Preparation Time: 40-50 minutes
Baking Time for Base: 15 minutes
Servings: 12-16, depending on how you cut the cake
Difficulty: medium
Recipe for holiday or event cake
Ingredients
Base
4 eggs
200 g sugar
100 ml milk
250-300 g flour (depending on absorption)
2 tablespoons cocoa
2 tablespoons oil
1 packet baking powder
a pinch of salt
rum essence
Cream
400 g fruit yogurt (I use blueberry or mixed berries)
200 g plain yogurt
400 ml liquid cream
2 packets gelatin
250 g powdered sugar
2 packets vanilla sugar
blueberries (fresh or frozen, about 150-200 g, enough to cover the middle layer)
Glaze
100 g chocolate
50 g butter
50 ml liquid cream
Preparation Method
1. Base
Separate the eggs. Beat the egg whites with a pinch of salt until they visibly increase in volume. Gradually add the sugar and mix until well dissolved. Incorporate the yolks one at a time, then add the oil and milk. Add the flour mixed with baking powder and cocoa, then the rum essence.
Pour the mixture into a rectangular baking dish (usually the large one for the stove) lined with baking paper. Level it and bake in a preheated oven at 170°C for 15 minutes on low heat. I check with a toothpick – if it comes out clean, it's ready. Let the base cool in the pan.
2. Yogurt Cream
Mix the fruit yogurt with the plain yogurt and powdered sugar, just enough to combine.
Separately, whip the liquid cream with the vanilla sugar until firm. Soak the gelatin according to the package instructions, but with a little water (I use less than stated, 5-6 tablespoons are enough), let it sit for 10 minutes and melt it in a water bath. It should not boil, otherwise, it won't set.
Pour the warm (but not hot) gelatin in a thin stream over the yogurt and whipped cream mixture. Mix briefly, just until combined. If the cream remains too liquid, refrigerate for 10 minutes to thicken slightly. If it has already thickened, use it directly.
3. Assembly
On the cooled base (it can be lightly soaked if desired, I leave it plain), spread half of the yogurt cream evenly. Sprinkle the blueberries over the entire surface, then add the remaining cream and smooth it out gently with a spatula or wide knife.
4. Chocolate Glaze
Put all the ingredients for the glaze (chocolate broken into pieces, butter, and liquid cream) in a small pot over low heat and stir until everything melts. Do not let it boil. Remove from heat and let it cool for a few minutes, then pour it over the cake, leveling it gently.
Refrigerate the cake for at least 3-4 hours, ideally overnight, to allow the cream and glaze to set properly.
Why I make this recipe often
This cake is always appreciated because it is refreshing and not too sweet. I also like it because it can be made a day in advance. It keeps well in the fridge and is easy to portion. The yogurt and fruits balance the cocoa base and chocolate glaze.
Tips and Variations
Tips
If the cream doesn't whip firmly, it may remain softer, but it will set in the fridge. Ensure that the gelatin doesn't boil, as otherwise the cream won't set. Cut the cake only after it has been refrigerated for a few hours.
Substitutions
You can use other fruits – raspberries, strawberries, canned peaches, any sour fruit you like. The fruit yogurt can be replaced with any preferred flavor, not just blueberry. For the base, if you don't have cocoa, you can leave it plain, just with rum essence.
Variations
If you prefer a moister cake, soak the base with a simple syrup or a bit of compote. You can add some grated chocolate over the glaze for decoration.
Serving Ideas
I cut it into squares or rectangles directly in the dish. It can be served plain or with some fresh fruits on top.
Frequently Asked Questions
1. How do I properly hydrate gelatin?
The gelatin is placed in a small bowl with a little cold water, left to swell for 10 minutes, then heated in a water bath until it becomes liquid, but it should not boil.
2. Can I use frozen fruits?
Yes, frozen blueberries work too, but let them thaw and drain a bit first, otherwise they can release water into the cream.
3. What do I do if the base comes out too dry?
If the base seems dry, you can soak it with a bit of compote or a boiled sugar syrup with vanilla.
4. Can I use plant-based cream?
Plant-based cream can be used if you don't have liquid cream, but the final texture will be slightly different, the cream will be more stable.
5. Can it be made in a round shape?
Yes, with the same quantities for a large round pan, just adjust the baking time if it's thicker.
Nutritional Values
The values are approximate, for one serving (out of 16):
Calories: 280-320 kcal
Protein: 5 g
Fat: 14 g
Carbohydrates: 35 g
These values vary depending on the type of yogurt, cream, and the exact amount of sugar or fruits used.
Storage and Reheating
The cake keeps well in the fridge, covered, for up to 3 days. I do not recommend freezing, as the yogurt cream does not retain its texture upon thawing. It is served directly from the fridge, no reheating is needed. If the glaze is too hard, let the cake sit for 10 minutes at room temperature before serving.