Yoghurt cake with blueberries

Yoghurt cake with blueberries

To prepare this tender cake, we will need:

• 600 g of blueberry


• 500 g yogurt


• 400 g cottage cheese


• 300 g thinly sliced ​​almonds


• 300 ml cream


• 150 g biscuit cookies


• 125 g of butter


• 125 g of sugar


• 45 g of gelatin


• 4 tablespoons lemon juice


• 2 egg whites

We crumble biscuit biscuits. Butter melt and mix with cookie crumbs. The form is lubricated with oil and spread on its bottom an oil-biscuit mixture. We remove the form in the refrigerator for two hours, and in the meantime we make blueberry puree.

Soak gelatin in cold water. Cooking cream: carefully mix yogurt, sugar and cottage cheese. Add the swollen gelatin, lemon juice and half of the blueberry puree to the cream. We put the cream in the refrigerator for half an hour. We beat up 200 ml of cream, whisk egg whites separately. Whipped cream and proteins are added to the yogurt-curd cream.

Ready to put the cream on the cake, and on topevenly distribute the second half of the blueberry puree. We put the cake in the fridge for the night. In the morning we take out the finished cake from the form, whip the remaining cream and decorate the cake with roses from whipped cream. In the middle of the cake lay out the roasted almonds.

Bon Appetit!