Yogurt and blueberry cake

Ingredients for 6 servings:

• 1 sponge cake
• 1 ½ packs of gelatin powder
• 170 g sugar
• 3 cups of natural yogurt, small cup
• 2 cups of sweet cream
• 1 jar blueberries, drained
• possibly mint

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

a simple summer cake

Place the prepared sponge cake (I bake it fresh using a tried-and-tested recipe from this database; store-bought base is also delicious and, of course, even faster) on a cake plate and surround it with a cake ring. Dissolve the gelatin according to the package instructions and heat it, but do not let it boil. Mix the yogurt with the sugar until smooth, then stir in the drained blueberries. First, mix 2 tablespoons of the yogurt mixture with the gelatin, then add this mixture to the remaining yogurt mixture. Whip the cream until stiff and carefully fold it into the yogurt mixture. Pour the cream onto the sponge cake and let it set in the refrigerator for at least 4 hours, or longer if desired. The cake can now be decorated with fresh blueberries, mint leaves, or similar. This cake is quick and easy to make, tastes deliciously summery, and is not too heavy. You can, of course, also make it with fresh blueberries. I would then increase the amount of sugar slightly, depending on your taste.