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Blueberries cake with yoghurt

  • Blueberries cake with yoghurt
  • Blueberries cake with yoghurt
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Blueberries cake with yoghurt


Author: Aušra

Date:

Today is the first birthday that I didn’t want to celebrate. Don’t know really why, maybe I’m tired after hard weekend, or maybe because today I’m alone – my hubby is working on the projects. So tonight my best friend – movies that I can’t watch with may hubby 🙂

For the fathers day I made this cake. And it disappeared in minutes, almost everyone repeated. But I have to confess – I didn’t bake sponge, I used bought ones. Next time, I’m sure there will be next time, I will bake it. I really recommend to bake this cake!

Blueberries cake with yoghurt

Time needed:
Yields: 12 servings
Calories: 232 kcal / serving

Ingredients:

  • Sponge:
  • 3 eggs
  • 100 g sugar
  • 1/2 tsp. vanilla essence
  • 50 g flour
  • 2 tbsps. starch
  • To water the sponge:
  • 50 g blueberries
  • 3 tbsps. water
  • 40 g sugar
  • 50 g blueberries liqueur (didn’t used, pour the same amount water)
  • Blueberry-yoghurt cream:
  • 180 g blueberries
  • 100 g sugar
  • 2 tbsps. lemon juice
  • 3 tsps. gelatine
  • 3 tbsps. water
  • 200 g natural yoghurt
  • 250 g cream, 35% fat
  • Blueberry jelly:
  • 40 g sugar
  • 5 tbsps. water
  • 2 tsps. gelatine
  • 200 g blueberries
  • 40 g wild strawberries or other red berries

Directions:

  • Line 22cm diameter cake form with baking paper.
  • On slow speed beat egg whites till foam will form. Then still beating pour have of sugar by 1-2 tablespoons. Then start to beat faster till stiff foam forms.
  • Beat egg yolks with sugar leftover, mix in vanilla.
  • Then sift flour and starch to egg yolks and mix. Then put 1/3 egg whites to the yolks mixture and carefully mix. Then mix in left egg whites.
  • Pour dough to baking form and bake till 170ºС preheated oven 20-30 minutes, checking with the toothpick.
  • Let cool baked sponge on the wire rack, then cut in halves.
  • To water sponge, boil the water with sugar and blueberries. Mix and let cool. Then mix in liqueur.
  • For the cream heat blueberries with sugar and lemon juice till 60°C. Not to mash berries, mix by rotating pot.
  • Pour water over gelatine and let bloat. Then pour gelatine to the hot berries and mix while it melts.
  • Put one sponge layer on the plate and surround with cake form borders. Pour over it have of the mixture to make them wet.
  • Mix yoghurt with the berry mixture. Before cream starts to get solid, mix in beaten cream.
  • Pour half of the cream on the sponge. Put another layer of sponge, water it, and put leftover of the cream. Put to the fridge to get cool.
  • Bloat gelatine for berry layer in the part of water.
  • Pour sugar to left part of water and boil. Put berries and heat, while it boils again. Mix by rotating the pot.
  • When berries will be very hot, pour gelatine and mix till it melts.
  • Pour prepared berry mixture on top of the cake and chill.
  • Then only ENJOY!

Source: Sonatinos receptai

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