Yogurt Cream Cake with Blueberries

Ingredients

• 250 g chocolate shortbread cookie dough
• 100 g butter
• 500 g Blueberries
• 100 g powdered sugar
• 4 sheets gelatin
• 0.5 lemon (juice)
• 300 g whipping cream
• 300 g yogurt cream

Instructions

1. 1.

   Fill the cookies into a freezer bag and finely crumble them with a rolling pin. Mix the crumbs with the butter. Line the bottom of a springform pan with this mixture and refrigerate.

2. 2.

   Wash and drain the blueberries for the filling. Blend half of them with 50 g powdered sugar in a blender. Mix the blueberry puree with the lemon juice. Set aside the remaining blueberries and dust them with 20 g powdered sugar.

3. 3.

   Soak the gelatin sheets.

4. 4.

   Place the cream in a saucepan and warm it. Squeeze out excess water from the gelatin and dissolve it in the warm cream. Refrigerate for 15 minutes. Add the yogurt cream and remaining powdered sugar to the cream mixture and stir well. Pour the cream over the cake base and refrigerate the cake for 2 hours.

5. 5.

   Cut the cake into six pieces, drizzle each piece with blueberry puree, and garnish with blueberries before serving.