Chilled Yogurt Cake with Blueberry Compote
How to make a scrumptious Chilled Yogurt Cake with Blueberry Compote.
– 1 ½ cup cookie crumbs
I used scotchfingers, but digestive or graham crackers are fine too
– 1/3 cup + 1 ½ tbsp melted butter
– 1 ½ lbs. yogurt
– 1 ¼ cups whipping cream
whipped with 1 tbsp sugar
– ½ cup + 2 tbsp sugar
– ½ oz. gelatine sheets
– 1 ½ cups blueberries
Chilled Yogurt Cake
Line the bottom of a springform pan with baking paper.
Mix the cookie crumbs and melted butter and press this mixture on the bottom of the pan with a spoon. Make sure it is spread out evenly. Refrigerate for 30 minutes to harden.
In the meantime, whip the cream with 1 tbsp of sugar.
Mix the yogurt with the sugar and add it to the whipped cream, folding it in carefully so as not to deflate the cream.
Put the gelatine sheets in some cold water and keep them there to soften for 10 minutes. Then drain them and squeeze all the water out.
Heat up the milk and dissolve the drained gelatine in it.
Add this mixture to the yogurt and cream and mix well.
Pour this mixture on the cookie crust, level it and put the cake in the fridge to set overnight.
Place the sugar, blueberries and lemon juice in a small saucepan and cook, stirring, for 8 minutes or until syrupy and reduced slightly. Remove from the heat and chill until cold.
Serve the Chilled Yogurt Cake with the Blueberry Compote.