John Myers
Fruity Yogurt Cake
The perfect fruity yogurt cake recipe with a picture and simple step-by-step instructions.
Ingredients for the cake base:
- 1 Glass Blueberries (750g)
- 12 leaf Gelatin
- 300 g Natural yogurt + 1 handful of sugar
- 2 Sachets Icing powder
- 5 tablespoon Flour
- 5 tablespoon Sugar
- 0,5 packet Baking powder
- 3 Eggs
- 5 tablespoon Oil
- Preheat the oven to 200 ° C.
- Mix the ingredients for the cake base, flour, baking powder, sugar, eggs and oil into a creamy batter. Grease the baking pan and sprinkle with breadcrumbs. Pour the dough into the mold and bake in the preheated oven for about 20 to 30 minutes.
- Place the cooled cake base on a cake plate and stretch a cake ring around it. I still sprinkle some breadcrumbs from the inside around the cake base so that no liquid runs out when filling it.
- Soak the gelatin. Now dissolve 6 sheets of gelatine with a little liquid (about 1-2 tablespoons of water) and mix with the peach-passion fruit yoghurt, stir well and place on the cake base.
- For the 2nd layer, drain the blueberries. Dissolve 6 sheets of gelatine with 1-2 tablespoons of blueberry juice. Sweeten the natural yoghurt 300g a little to taste, stir in the dissolved gelatine. Finally fold in the blueberries and add the yoghurt mixture to the first mixture of the cake. Let the cake set.
- Now use the 2 bags of cake icing and 1/2 liter of blueberry juice to prepare a cake icing according to the instructions on the package and then add the icing as a third layer to the yogurt cake and let it cool.
- Carefully remove the cake ring before serving.
Facebook Comments