Light Blueberry Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g ladyfiners
- 100 g butter
- 6 sheets gelatin
- 100 g suar
- 300 ml whipped cream
- 1 teaspoon vanilla sugar
- 1 small lemon (s), the juice it
- 350 g blueberries
- 200 g yourt, low in fat
- 200 cream cheese
Print Recipe
Pin Recipe Instructions
- Line a 26 cm springform pan on the bottom with parchment paper.
- For the base, roughly crumble the sponge fingers and mix well with the soft butter. Spread the mixture evenly on the bottom of the springform pan. Refrigerate.
- Soak the gelatin. Sort, wash and dab the berries. Puree 250 g of it. Mix the cream cheese with the yogurt and sugar until smooth. Stir in the blueberry puree. Warm up lemon juice. Squeeze out the gelatine, dissolve it and stir into the yoghurt mixture. Refrigerate.
- Whip 200 ml cream until stiff and fold into the yogurt mixture when it starts to gel. Spread the cream on the crumbly base and refrigerate for about 3 hours.
- Remove the cake ring. Beat the rest of the cream and vanilla sugar until stiff, sprinkle on the cake in rosettes. Serve garnished with the remaining blueberries.
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