- 175 g sugar
- 175 g soft butter
- 175 g Küchenmeister Wheat Flour T405
- 3 eggs
- 1/2 packet baking powder
- 75 g whole milk yoghurt
Blueberry yoghurt cream
- 150-200 g frozen blueberries
- 60 g + 75 g sugar
- 4 sheets white gelatin
- 250 g whole milk yoghurt
- 250 g whipping cream
- 60 g chopped pistachios
Place the blueberries in a bowl and sprinkle with 60 g sugar, allow to defrost.
Preheat the oven to 175°C (circulated air). Grease a springform pan (ca. 26cm diameter) and lightly dust with flour.
For the cake: Separate the eggs. Beat the egg whites until stiff before refrigerating them. Using an electric mixer, cream together the butter and sugar for ca. 5 minutes, or until it is white and creamy. Add the egg yolks one at a time, mixing well with each addition. Combine together the flour and baking powder, and alternating with 75 g yoghurt, mix into the batter. In three additions carefully fold in the egg whites. Spread the dough evenly into the springform pan. Bake the cake in the preheated oven for ca. 20-25 minutes, or until it is golden brown. Remove the cake from the oven and allow to cool completely on a wire rack.
For the cream: Begin by squishing the blueberries with a fork, and mixing them with 250 g whole milk yoghurt. Soak the gelatin (1 sheet at a time) in cold water for ca. 5 minutes. Place the soaked gelatin into a pot, and over a low temperature heat the gelatin until it is completely dissolved. Remove from heat. Stir a few tablespoons of the blueberry yoghurt mixture into the gelatin. Then using a whisk stir the gelatin mixture into the rest of the blueberry yoghurt. Keep stirring until the gelatin is dissolved. Refrigerate the blueberry yoghurt mixture. Whip the whipped cream until stiff, and as soon as the yoghurt mixture begins to set, fold the whipped cream into the joghurt.
Remove the cake from the springform and place onto a cake plate. Evenly spread the blueberry yoghurt cream on top of the cake. Refrigerate the cake for at least two hours. Decorate with chopped pistachios and when desired with fresh blueberries.