in Austria

Poppy seed yogurt cake with blueberries

updated

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Ingredients for 1 servings:

  • 5 egg whites
  • 250 g sugar
  • 250 g poppy seeds, grated
  • 50 g nuts, grated
  • 50 g jam (apricot)
  • 400 g blueberries
  • some butter for the mold
  • 600 ml yogurt
  • 150 g powdered sugar
  • 8 sheets of gelatin
  • 100 ml orange juice
  • 1 lemon(s), grated peel
  • 480 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

juicy, light, delicious

Beat egg whites and granulated sugar until stiff, fold in poppy seeds and nuts. Spread into a greased 26cm cake tin and bake in a preheated oven at 190°C for 15 minutes. Spread the cooled base with apricot jam and return it to the tin. Mix together the yogurt, icing sugar, and lemon zest. Soak the gelatin in cold water. Heat the orange juice, dissolve the squeezed gelatin, and stir in. Now fold in the whipped cream. Spread the blueberries over the cake base and fill with yogurt mousse. Refrigerate for at least 4 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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