Wednesday Natural Ingredient / Healthy Cake - Blueberry and Yogurt Cake.
I know a lot of people who are afraid of making a cheesecake because it would be lumpy. So they never make any cheesecakes at all.
Do you suffer from gelatinephobia? Why? Just be precise when measuring your ingredients. And patient when mixing them. - Practising (and failing) a couple of times helps, too.
When I made this cake I was thinking about being precise and especially giving precise instructions to others.
Some years ago we had an au pair. Besides childminding, she did some housework. Every week she was supposed to hoover the whole house so we had agreed that on Thursdays she would hoover downstairs and on Fridays upstairs. After some time I started paying attention to the stairs as the carpet on them looked very dirty. Sand, biscuit crumbs, hair...
But of course - we had never agreed anything about hoovering the stairs!
Be precise.
Why did I remember this just now? Because on the day I made this cake, this former au pair of ours was coming over for dinner. We hadn't seen each other for six years. She is studying nursing, she has a family and she is doing well. And I am confident that she can see the stairs now, too.
Blueberry and Yogurt Cake
Crust:
200 g Nice bisquits, crumbed
100 g butter, melted
Filling:
300 g Greek yogurt
150 ml granulated sugar
1 tsp vanilla sugar
6 gelatine leaves
100 ml blueberry juice
3 egg whites
200 g Nice bisquits, crumbed
100 g butter, melted
Filling:
300 g Greek yogurt
150 ml granulated sugar
1 tsp vanilla sugar
6 gelatine leaves
100 ml blueberry juice
3 egg whites
125 g fresh blueberries
1. Mix the bisquit crumbs and melted butter. Press the mixture into the bottom of a loose base cake pan, base covered with baking parchment. Let the crust cool and rest in the fridge while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes.
3. Mix the yogurt, sugar and vanilla sugar.
4. Heat up the blueberry juice and melt the soaked gelatine leaves in the hot juice and pour the smooth liquid into the yogurt mixture together with the blueberries (leave some for decorations!). Mix well.
1. Mix the bisquit crumbs and melted butter. Press the mixture into the bottom of a loose base cake pan, base covered with baking parchment. Let the crust cool and rest in the fridge while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes.
3. Mix the yogurt, sugar and vanilla sugar.
4. Heat up the blueberry juice and melt the soaked gelatine leaves in the hot juice and pour the smooth liquid into the yogurt mixture together with the blueberries (leave some for decorations!). Mix well.
5. Beat the egg whites until stiff and fold them very gently into the yogurt mixture trying to keep it ‘airy’.
6. Pour the filling on the crust and chill in the fridge for at least four hours until firm.
7. Remove the firm cake from the pan very, very carefully on a serving plate and decorate it with blueberries.
6. Pour the filling on the crust and chill in the fridge for at least four hours until firm.
7. Remove the firm cake from the pan very, very carefully on a serving plate and decorate it with blueberries.
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