Yoghurt wreath with blueberry sauce

Name: Yoghurt wreath with blueberry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 100 g Culture Blueberries; 250 g soft butter or margarine; 1 package Vanillin sugar; 200 g + 2 tablespoons sugar; 5 Eggs (size M); 300 g Flour; 100 g crushed almonds; 1 package Baking Powder; 1 (125 g) Cup of vanilla yoghurt; 200 g frozen blueberries; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

100 g Culture Blueberries
250 g soft butter or margarine
1 package Vanillin sugar
200 g + 2 tablespoons sugar
5 Eggs (size M)
300 g Flour
100 g crushed almonds
1 package Baking Powder
1 (125 g) Cup of vanilla yoghurt
200 g frozen blueberries
2 TABLESPOONS Cornstarch
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash blueberries. Drain well in a sieve. Cream fat, vanilla sugar and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, almonds and baking powder and stir in alternately with the yoghurt. Finally stir in blueberries. Pour the dough into a greased springform pan with a tube bottom (26 cm Ø), dusted with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes (test with sticks)
2
Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack. In the meantime, bring frozen blueberries to the boil with 100 ml water and sugar and simmer for 6-8 minutes. Stir 2 tbsp. water with starch until smooth. Stir the starch mixture into the blueberries. Cook for about 2 minutes, remove from heat and puree finely with a blender. Let the fruit sauce cool down for about 30 minutes
3
Decorate the cake with the sauce and dust with icing sugar. Add the remaining blueberry sauce. Whipped cream tastes good with it
4
Waiting time approx. 30 minutes