Blueberry Yogurt Cake




Rating: 3.90 / 5.00 (309 Votes)


Total time: 1 hour

Servings: 14.0 (servings)

Ingredients:



For the floor:




For the yogurt mixture:








Instructions:

Prepare the cake base. To do this, break the wholemeal butter cookies as small as possible. It is best to put the wholemeal butter cookies in a freezer bag and roll over them several times with a rolling pin. Pour the melted margarine over the cookies and press them into a springform pan (diameter 28 cm). Refrigerate the dough base for about 30 minutes.

For the yogurt cream, put the gelatine in cold water.

Mix the low-fat yogurt with the vanilla sugar and the powdered sugar. Whip the whipped cream until stiff.

Dissolve the gelatine in 2 tablespoons of hot water and stir into the yogurt cream. Carefully fold the whipped cream into the yogurt mixture and spread the whole on the cooled cookie base dough.

Let the cake set for about 1 hour.

Before serving, wash the blueberries, halve them if necessary and spread them on the cake.

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