Blueberry Yogurt Cake


Rating: 2.29 / 5.00 (14 Votes)


Total time: 45 min

Servings: 16.0 (servings)

Ingredients:






For the cream:












Instructions:

For the blueberry yogurt cake, beat egg whites until stiff. Beat in granulated sugar and continue beating. Fold in the powdered sugar and almonds.

Pour the batter into a baking pan lined with baking paper and bake in a preheated oven at 175 °C for about 30 minutes.

Soak the gelatine in cold water, mix yoghurt, rum and sugar. Squeeze out the gelatine, dissolve over steam.

Stir about a quarter of the yogurt cream into the gelatin,add the remaining cream and stir well. Whip the cream and fold it in.

Spread the cake with blueberry jam, surround with the cake ring and cover with blueberries. Pour in the cream and chill the cake for about 5 hours. Decorate with blueberries and mint leaves.

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