Yields one 18cm cake.
- Prep time: 30min
- Difficulty: Basic
You’ll need an 18cm springform cake pan or a cake ring to make this cake. Blueberries can be replaced with strawberries, raspberries, or a combination of summer berries. Also, keep the cake in the refrigerator for at least 4 hours before serving.
For the crust.
Ingredients:
- 140g graham crackers
- 55g butter, melted
Directions:
Butter a springform cake pan (18cm). Pulse the graham crackers in a food processor until fine crumbs form. Pulse in the melted butter to combine. Fill the cake pan halfway with the crumb mixture. Refrigerate while you prepare the filling.
For the blueberry yogurt filling.
Ingredients:
- 10g powdered gelatin + 4 tablespoons water
- 400g natural yogurt
- 50g sugar
- 1 tablespoon vanilla sugar
- zest of one lemon
- 200ml heavy whipping cream
- 200g fresh blueberries
Directions:
In a small pot, combine gelatin and water and set aside for 5 minutes. Meanwhile, in a medium mixing bowl, combine the yogurt, sugar, vanilla sugar, and lemon zest. Remove the crust from the refrigerator and arrange approximately 1/3 of the blueberries in a single layer over the crust. Dissolve the gelatin in the yogurt base over very low heat. To combine, mix everything together. Whip the heavy cream, fold it into the yogurt mixture, and then pour it over the base. Refrigerate the pan for at least 4 hours, covered with cling film. When ready to serve, carefully remove the cake ring by running a thin sharp knife around the sides of the cake.
Serve with a spoonful of blueberry sauce and any remaining blueberries.
For the blueberry sauce.
Ingredients:
- 200g blueberries, fresh or frozen
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar
- 1 tablespoon lemon juice
Directions:
In a saucepan, combine all of the ingredients and cook over medium-high heat until the blueberries begin to fall apart and the juices thicken slightly. Depending on whether your blueberries are fresh or frozen, this will take about 10-15 minutes. Allow to cool before serving.
Commentary.
Also known as Torta Od Jogurta I Borovnica.
I promised myself on Monday that I would not make another dessert this week. I, too, had witnesses. There was still enough ice cream in the freezer to last us a couple of days. Furthermore, we’re finally going to the beach this weekend, so we really need to empty the fridge, and there’s no point in making desserts at this point, right? Right.
That happened on Monday. On Tuesday, I went to the store to get a few necessities, such as milk, yogurt, and apples. Instead, I returned home with blueberries. It wasn’t that they didn’t have any apples. I had a sudden craving for blueberries. I had to buy them even though I knew right then that I would break my promise and make some kind of blueberry dessert.
Two hours later I had this cake chilling in my fridge.
In my defense, I have nothing to say. The spirit was eager, but the flesh was frail.
So now we have to finish both the cake and the ice cream before we leave for our vacation, where we’re supposed to get into our swimming suits and look presentable. That’s right.
We can only hope that fruit will not inspire me for the rest of the week.
