Blueberry Yoghurt Cake À La Chrissi

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sponge cake base:

For covering:

1 ripe banana (s), sliced
2 tablespoon jam (raspberry jam)

For the cream:

For the jelly:

1 glass blueberries, large drained (to collect the juice)
1 tablespoon lemon juice, freshly squeezed
3 tablespoon powdered sugar
1 point gelatine fix

Instructions

Put the egg yolks with the sugar in a bowl and beat them with the whisk of the hand mixer for 10 minutes (!) Until frothy. Then beat the egg whites together with the pinch of salt until they bloom. Then use a whisk to fold the flour, egg whites and melted butter alternately into the egg yolk and sugar mixture.
Put the dough in a springform pan that has been greased with butter and dusted with flour and put in the preheated oven at 180 ° C for 20-25 minutes. The base is ready when the biscuit separates from the edge of the springform pan and cushions a little when you press on its surface.
Let the base cool slightly on a baking rack for about 5 minutes, then take it out of the mold to cool down completely and throw it onto a second baking rack.
The completely cooled base is now enclosed with a cake ring or the freshly rinsed springform pan and coated with the raspberry jam. Then put the banana slices on top, so that the bottom is completely covered with banana.
For the yoghurt cream, stir sour cream with yoghurt, lemon juice and vanilla flavor until smooth and then let the gelatin trickle in while stirring constantly. Only now is the powdered sugar added and the finished mixture poured onto the prepared base. Now the cake is in the refrigerator for at least 1 ½ hours so that the yogurt cream can set nicely.
Then measure 250 ml of the captured blueberry juice and let the last packet of gelatine trickle in while stirring constantly. Now stir in the powdered sugar again. Then take the cake out of the refrigerator, distribute the blueberries over the yoghurt mixture and coat evenly with the juice mixture. Finally, the cake has to be in the refrigerator for another 2-3 hours so that the toppings can really set.

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