Blueberry Yoghurt Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff, add sugar and vanilla sugar while stirring. Beat the egg yolks one after the other. Mix flour and cornstarch and sieve onto the egg foam mixture.

2. 2

   Loosely fold in. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 10-12 minutes. Turn over onto a damp kitchen towel and carefully remove the baking paper.

3. 3

   Wrap the kitchen towel over the sponge cake plate and let it cool down. Remove 1-2 tablespoons of the blueberries and freeze again. Defrost the rest of the blueberries. Soak the gelatine. Mix yoghurt, 75 g sugar and lemon peel.

4. 4

   Squeeze the gelatine, dissolve and stir into the yoghurt. Stir in blueberries as well. Keep cold. Whip 100 g whipped cream until stiff. When the yoghurt mass begins to gel, fold in the cream and spread it on the sponge cake.

5. 5

   Leave to stand for about 10 minutes. Roll up the sponge cake from the long side. Refrigerate roll for about 1 hour. Cut bark chocolate into fine pieces. Defrost remaining blueberries on kitchen paper.

6. 6

   Whip the remaining cream and sugar until stiff. Fill about 1/3 into a piping bag with a star-shaped spout and refrigerate. Spread the roll with the remaining cream. Cut into about 12 cake pieces and sprinkle with bark chocolate.

7. 7

   Place on folded cake toppers. Decorate with cream bows, blueberries and balm leaves. Keep cool until serving. Makes about 12 pieces.

Nutrition Facts

KCAL
250 kcal

CARBS
23 g

FATS
14 g

PROTEINS
6 g