Yogurt cream cake

Yogurt Cream Cake with Caramelized Blackberries: An Irresistible Delight

Cooking is an art that brings us together, and today I invite you to discover a delicious recipe that combines the crunchy texture of biscuits with the creaminess of yogurt and the sweetness of blackberries. This yogurt cream cake with caramelized blackberries will not only delight your taste buds but also bring a touch of joy to every meal. Ready to get started?

Preparation time:
- Preparation time: 30 minutes
- Cooling time: 1 hour and 30 minutes
- Total time: 2 hours
- Servings: 8-10

Ingredients

For the base:
- 300 g of popular biscuits (or your favorite type of biscuits)
- 100 g of butter (melted)
- 2-3 tablespoons of sugar (optional, depending on preferences)

For the cream:
- 4 strawberry-flavored yogurts (approximately 400 g)
- 200 g of whipped cream (we recommend Hulala or a natural whipped cream)
- 150 g of powdered sugar
- 1 packet of gelatin (approximately 10 g)
- 50 ml of water (for the gelatin)
- Blackberries from jam (or fresh, according to preferences)
- Vanilla flavor (optional)

Preparation

Step 1: Preparing the base
Start by grinding the biscuits in a food processor or, if you don't have one, you can crush them in a bag using a rolling pin. Make sure you have a fine mixture, but not powder. Transfer the ground biscuits to a large bowl. Add the melted butter and, if desired, the sugar. Mix well until the mixture becomes homogeneous and slightly moist.

Step 2: Forming the base
Take a cake pan (preferably with a removable bottom) and transfer the biscuit mixture. Use your palm to press the mixture evenly onto the bottom of the pan, ensuring a compact base. Then, place the pan in the refrigerator for 30 minutes to firm up.

Step 3: Preparing the cream
In another bowl, whip the cream with a mixer until it reaches a stiff consistency, similar to a meringue. Add the yogurts and mix again using a whisk. It is important not to overmix to avoid losing air from the cream.

Step 4: Gelatin
To activate the gelatin, place the gelatin powder in a cup with 50 ml of water. Mix well and then microwave the mixture for 2 x 30 seconds, stirring after each interval until the gelatin completely dissolves. Let it cool slightly.

Step 5: Combining the ingredients
Add the dissolved gelatin to the yogurt cream along with the powdered sugar and vanilla flavor, if you choose to use it. Gently mix until everything is well combined.

Step 6: Adding the blackberries
Incorporate the blackberries from the jam into the cream mixture. They add not only a delicious taste but also a vibrant touch of color.

Step 7: Assembling the cake
Remove the pan from the refrigerator and pour the cream mixture over the biscuit base. Level the surface with a spatula and place the cake back in the refrigerator, allowing it to cool and firm up for about 1 hour and 30 minutes.

Serving and suggestions
Once the cake has cooled and firmed up, it's time to remove it from the pan and slice it. You can decorate each slice with a few fresh blackberries or a mint leaf for a more elegant appearance. It is wonderful served alongside a cup of green tea or a cold lemonade, perfect for hot summer days.

Helpful tips
- Ingredient variations: You can experiment with different yogurt flavors (e.g., peach or vanilla) and add other fruits, such as strawberries or blueberries, instead of blackberries.
- Gelatin: Check the instructions on the gelatin package you are using, as different brands may have different requirements.
- Biscuits: If you want a crunchier base, you can add some ground nuts to the biscuit mixture.

Nutritional benefits
This cake offers a combination of carbohydrates from the biscuits, proteins from the yogurt, and healthy fats from the whipped cream, making it a delicious choice for a dessert. Yogurt brings beneficial probiotics for digestion, and blackberries are rich in antioxidants.

Frequently asked questions
1. Can I use another type of whipped cream?
Yes, you can use liquid cream or vegetarian cream, depending on your preferences.

2. What can I do if I don't have gelatin?
You can replace gelatin with another thickening agent, such as agar-agar, but you will need to follow the specific preparation instructions.

3. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, covered to avoid absorbing odors from the fridge.

A personal note
This recipe quickly became my family's favorite, and I often make it for special events. I found that adding a tablespoon of orange essence to the cream brings a refreshing touch that perfectly complements the sweetness of the blackberries. I encourage you to experiment and add your personal touch!

Now that you have this detailed recipe at hand, all that’s left is to get cooking! Enjoy your meal!

 Ingredients: 300 g popular cookies 4 fruit yogurts (strawberry) 200 g whipped cream (I used hulala) sugar to taste a pack of butter flavors (vanilla) blackberries from jam a packet of gelatin 150 g powdered sugar

 Tags:  yogurt cream cake