How to make a scrumptious Chilled Yogurt Cake with Blueberry Compote.
Course
Dessert
Cuisine
International
Prep Time12hours
Total Time12hours
AuthorManuela Zangara
Ingredients
Base
165gms– 1 ½ cup cookie crumbsI used scotchfingers, but digestive or graham crackers are fine too
95gms– 1/3 cup + 1 ½ tbsp melted butter
Yogurt Cream
700gms– 1 ½ lbs. yogurt
300ml– 1 ¼ cups whipping creamwhipped with 1 tbsp sugar
120gms– ½ cup + 2 tbsp sugar
12gms– ½ oz. gelatine sheets
6tbspmilk
Blueberry Compote
300gms– 1 ½ cups blueberries
2tbspsugar
1/2tbsplemon juice
Instructions
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.
Blueberry Compote
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.