Probiotic blueberry-vanilla cake

Name: Probiotic blueberry-vanilla cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g Half-fat butter; 150 g Ladyfingers; 6 sheets Gelatine; 500 g probiotic vanilla yoghurt (3 % fat); 600 g Cream cheese (54 % fat in dry matter, 16 % fat absolute); 60 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 250 g Blueberries; 8 Baisertuffs; 1 Freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g Half-fat butter
150 g Ladyfingers
6 sheets Gelatine
500 g probiotic vanilla yoghurt (3 % fat)
600 g Cream cheese (54 % fat in dry matter, 16 % fat absolute)
60 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
250 g Blueberries
8 Baisertuffs
1 Freezer bag

Directions

1
Melt the butter. Put the lady fingers in a freezer bag and crumble finely with a cake roll. Knead butter and sponge cake crumbs. Place the springform pan rim (26 cm Ø) on a straight cake plate. Press the butter crumbs firmly into the cake base and chill.
2
Soak gelatine in cold water. Mix yoghurt, cream cheese, sugar and vanilla pulp well. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of yoghurt cream. Stir into the remaining cream. Sort blueberries and fold 200 g into the cream. Spread the cream evenly on the cake base, smooth it down. Spread the rest of the blueberries on top. Chill the cake for about 3 hours. Crumble 1 meringue.
3
Sort blueberries and fold 200 g into the cream. Spread the cream evenly on the cake base, smooth it down. Spread the rest of the blueberries on top. Chill the cake for about 3 hours. Crumble 1 meringue. Decorate the cake with meringue tuffs and crumbs
4
waiting time approx. 3 hours