Blueberry yoghurt cake

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Today I'd like to share a recipe for a light, fluffy cake that brings to mind white clouds in a spring sky - no bake blueberry and yoghurt cake.

 

It's worth spending some time arranging the layers for a view like this - the cake not only looks beautiful, but also tastes great. Blueberry layer works perfectly with the yoghurt part, while berries add a bit of freshness and make it an ideal dessert for spring afternoons. 

I'm using a Polish brand of jelly powder in the recipe below - according to package instructions, one jelly should be made with 500 ml of water. If you're using a different jelly type, adjust the recipe accordingly.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.

 



List of ingredients (for a tall circular tin, 23 cm in diameter)

Yoghurt layer

  • 1 transparent jelly
  • 1 blueberry jelly
  • 200 ml whipping cream
  • 750 g Greek yoghurt 
  • 50 g icing sugar
  • 1 tsp vanilla paste

Base

  • 200 g biscuits
  • 60 g butter

Decoration

  • 100 g blueberries
  • 1 blue jelly

Method

  1. Add the transparent jelly packet to 125 ml of boiling water and stir it until fully dissolved. Pour 125 ml hot water into a separate bowl and dissolve the blue jelly. Set aside the bowls with the dissolved jellies to cool. Dissolve a second blue jelly separately in 500 ml of water and set it aside to cool, too.
  2. Put 200 g biscuits into a ziplock bag and crush them to crumbs using a rolling pin. Once the biscuits are completely crushed, add 60 g cool melted butter. Mix the contents of the bag until grease is evenly distributed in the biscuits.
  3. Transfer biscuits into a tall baking tin, 23 cm in diameter. Spread them in an even layer and press them down using a glass to get a solid base. Put the tin into a fridge as you work on the yoghurt layer.
  4. Pour 200 ml cold whipping cream into a large bowl and whip it with an electric mixer to stiff peaks. Divide it equally into two parts.
  5. Put 750 g Greek yoghurt at room temperature into a separate large bowl. Add 50 g icing sugar and 1 tsp vanilla paste. Combine the ingredients with an electric mixer at low speed until uniform. Divide the yoghurt mix into two equal parts.
  6. Add one jelly dissolved in 125 ml water to each part of yoghurt mix. Do it slowly, tricking jelly in slowly and mixing it with an electric mixer at low speed as you do it. Add half of whipped cream to each bowl and mix it in shortly with a mixer.
  7. Put each of the two thickening yoghurt and jelly mixtures onto the biscuit base in turn, a few tbsp at a time, and spread them. The mixture may be quite thick at this stage, so try to work with your spatula gently to avoid mixing the colours. Arrange blueberries at the top of the cake. Put the cake into a fridge for one hour.
  8. Take the cake out of the fridge and pour remaining thickening blue jelly on top. Return the cake to a fridge for the jelly to set.
  9. Enjoy!  

Approximate nutritional value

100 g

  • 179 kcal
  • Carbs: 18 g 
  • Fat: 9 g
  • Protein: 5 g
  • Fibre: 0 g

1 slice (recipe makes 16 slices)

  • 246 kcal
  • Carbs: 25 g 
  • Fat: 13 g
  • Protein: 7 g
  • Fibre: 1g

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