Yogurt cake with lemon flavor and blueberry jelly

Yogurt Cake with Lemon Flavor and Blueberry Jelly

If you are looking for a quick and delicious dessert that will brighten up summer meals or bring a touch of freshness to any occasion, you have found the right recipe! This yogurt cake with lemon flavor and blueberry jelly is not only easy to prepare, but it is also an explosion of flavors that will surely delight your taste buds.

Preparation time: 20 minutes
Cooling time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 8

Ingredients:

For the crust:
- 150 g biscuits (choose digestive biscuits or butter biscuits for a richer texture)
- 200 ml water (you can add lemon liqueur or rum for a more intense flavor)
- Sugar to taste (optional)

For the filling:
- 700 g full-fat yogurt (preferably Greek yogurt for maximum creaminess)
- 80 g sugar (you can adjust the amount according to your preferences)
- 2 teaspoons grated lemon zest (make sure to use organic lemons, pesticide-free)
- 2 teaspoons freshly squeezed lemon juice
- 2 sachets of white gelatin

For the jelly:
- 1 packet of tort-gelee (you can also use regular gelatin, but tort-gelee provides a finer texture)
- 2 tablespoons sugar (adjust according to the sweetness of the juice)
- 250 ml fruit juice (ideally Granini or a mix of water with sour cherry syrup)
- 3-4 tablespoons blueberry jam (or any other favorite jam)

Preparation:

1. Preparing the crust:
Start by crushing the biscuits in a blender or place them in a plastic bag and crush them with a rolling pin until you get a fine powder. In a small saucepan, bring the water to a boil, add the lemon liqueur or rum and sugar, stirring until it completely dissolves. Pour the hot mixture over the biscuits and mix well until the biscuits are evenly soaked.

2. Forming the base:
Place the soaked biscuits in a springform pan, pressing them down firmly with the bottom of a spoon to create an even base. Put the pan in the refrigerator for about 15 minutes so the base can set.

3. Preparing the filling:
In the meantime, soak the gelatin in cold water according to the package instructions and let it hydrate. In a large bowl, mix the yogurt with the sugar, lemon zest, and lemon juice. Once the gelatin has bloomed, gently heat it (without boiling!) until it completely dissolves, then add two tablespoons of yogurt to the melted gelatin to temper it. Mix well and then pour the gelatin over the yogurt mixture, stirring continuously to achieve a smooth filling.

4. Assembling the cake:
Pour the yogurt mixture over the biscuit base and level the surface with a spatula. Return the cake to the refrigerator for at least an hour until the filling sets.

5. Preparing the jelly:
After the cake has cooled, prepare the jelly according to the package instructions. Mix the tort-gelee with sugar and fruit juice, then add the blueberry jam. Let the jelly cool slightly, then carefully pour it over the yogurt cake.

6. Final cooling:
Place the cake back in the refrigerator for another 30 minutes so the jelly can set completely.

Serving suggestion:
Serve the yogurt cake with a slice of lemon and a few fresh blueberries on top for an elegant look. You can also add mint leaves for a touch of freshness.

Variations:
This cake is extremely versatile! You can try different flavor combinations by adding other fruits or jams, such as strawberries, raspberries, or mango. You can also substitute yogurt with cottage cheese for a creamier texture.

Nutritional benefits:
Yogurt is an excellent source of probiotics, which help maintain digestive health. Lemon provides a boost of vitamin C, while blueberries are rich in antioxidants. This cake, although delicious, also offers a healthier option compared to many other calorie-rich desserts.

Frequently asked questions:
- Can I use low-fat yogurt?
Yes, but the cake will be less creamy.
- Can I use another type of gelatin?
Sure, just make sure to follow the instructions on the package.
- What other drinks pair well with this cake?
A cold herbal tea or lemon lemonade will perfectly complement this dessert.

This yogurt cake with lemon flavor and blueberry jelly is not only a simple recipe but also an opportunity to experiment with flavors and ingredients. Whether you prepare it for a special occasion or simply to treat yourself, it is a sure choice that will impress everyone!

 Ingredients: 150 g biscuits, 700 g full-fat yogurt, 2 teaspoons grated lemon zest, 2 teaspoons lemon juice, 80 g sugar, 2 packets white gelatin, for soaking the biscuits: 200 ml water + lemon liqueur or rum + sugar to taste, for jelly: 1 packet cake jelly, 2 tablespoons sugar, 250 g fruit juice (Granini or water + cherry syrup), 3-4 tablespoons blueberry jam.

 Tags:  cake yogurt lemon blueberries