John Myers
Contents
show
Blueberry Yoghurt Cake
The perfect blueberry yoghurt cake recipe with a picture and simple step-by-step instructions.
- 9 tbsp Cooking oil
- 9 tbsp Sugar
- 1 packet Vanilla sugar
- 1 packet Grated lemon peel
- 4 Eggs (size M)
- 9 tbsp Wheat flour
- 2,5 tsp Baking powder
- 205 g Forest blueberries from the glass
- 500 g Cold whipped cream fresh
- 1 packet Cake cream cheese cream
- 250 g Yogurt
- 1 packet Red cake topping
- 100 ml Water
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
preparation
- Line the bottom of the springform pan with baking paper. Drain the blueberries well in a sieve and collect the liquid. Preheat oven. Upper / lower heat: approx. 180 ° C
Batter
- Mix the oil, sugar, vanilla sugar and the grated lemon zest with the mixer. Stir in each egg for about 1/2 minute at the highest level. Mix flour with baking powder and stir in. Pour the dough into the springform pan and place in the preheated oven for approx. 25 minutes. Loosen and remove the springform pan. Turn the bottom out onto a kitchen rack lined with baking paper and let it cool down, only then peel off the baking paper. Cut the base once horizontally, place the bottom base on a cake plate and place a cake ring around it.
cream
- Whip the cream until stiff. Prepare the cake cream according to the instructions on the package, but with 200 ml blueberry liquid, 250 g yoghurt and 500 g cream. Finally fold in the drained blueberries. Spread the cream evenly on the bottom cake base and place the top cake base on top. It is best to put the cake in the refrigerator overnight.
molding
- Prepare the cake topping according to the instructions on the package, but with decorative sugar (included with the cake cream), 150 ml of blueberry liquid and 100 ml of water. Spread the icing on the cake and let it set in the refrigerator. Whip the cream with the cream stiffener and vanilla sugar and decorate the cake with it.
Facebook Comments