Yogurt Cream Cake with Blueberries

For the yogurt cream cake with blueberries, first prepare the base. Separate the eggs and beat the egg whites until stiff. Mix the yolks, water and powdered sugar until creamy.

Mix in the flour and baking powder, then carefully fold in the beaten egg whites. Pour the batter into a greased and floured springform pan (26 cm). Bake in the oven at 180 °C top/bottom heat for approx. 40 minutes.

Allow the cake to cool well in the pan.

For the cream, mix curd, yogurt and powdered sugar until smooth. Stir in gelatine and mix well. Whip the cream until stiff and mix in.

Stir in blueberries, place the cream on the cake base (the base should still be in the mold). Chill the cake for at least 4 hours. Remove the springform ring and decorate the yogurt cake with blueberries as desired.

Preparation Tip:

Sprinkle the yogurt cream cake with blueberries, for example, with coconut or chocolate shavings or coconuts.

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