Wildberry yogurt cake

Ingredients for 1 servings:

• 1 cake base (Vienna base), three layers
• 300 g blueberries, frozen
• 750 g yogurt
• 1 cup of cream
• 12 sheets of gelatin
• 1 packet of vanilla sugar
• 75 g sugar
• 125 g blueberry jelly or jam
• Chocolate shavings

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Use the dryest yogurt possible, or drain some of it using a sieve and a linen cloth. Thaw the fruit, then puree and mix it with the yogurt. Soak the gelatin according to the instructions, dissolve it, and mix it with the yogurt mixture. Let the mixture cool. Whip the cream and fold it into the yogurt mixture. Spread the jam on the first layer and place the second layer on top. Spread a little of the yogurt mixture on the second layer (1/4 – 1/3). Place the third layer on top and spread the rest of the yogurt mixture on top and around the edges of the layers. Refrigerate the finished cake and decorate later as desired.