Yoghurt and Blueberry Cake

By Makka

Ingredients

• For the sponge:
• 6 eggs
• 150 g sugar
• 1/2 tsp vanilla paste
• a pinch of salt
• 3 tbsp rum
• 6 tbsp hot water
• 150 g self raising flower
• 30 g cornstarch
• 2 tsp baking powder
• For the cream:
• 450 g yoghurt
• 4-5 tbsp powdered sugar
• 1 tsp vanilla paste
• 2 sacks of Dr. Oetker Gelatine Fix
• 400 g cream
• 250 g blueberries

Details

Adapted from makkaskitchen.blogspot.com

Preparation

Step 1

Preheat the oven to 175 °C.
For the sponge beat with an electric mixer together the eggs, sugar, salt, rum, hot water while it's thick and pale.
Stir well the flour, the cornstarch and baking powder than sift in the egg cream. Stir really well with the mixer.
Pour in a 26 cm cake tin and bake 30 minutes. Leave to cool completely in the form.
For the cream add the sugar and vanilla to the yoghurt, stir in the gelatin – you can use this kind just directly.
Beat the cream until it keeps form and fold into the filling.
Cut the sponge into two layers, put the first layer on a cake plate around with a cake ring. Spoon on the ⅔ of the filling, sprinkle evenly with the blueberries, put on the second layer and push down gently. Put in the fridge for a ½ an hour.
Then take off the cake ring and spread the cake with the filling what you have, make with a spoon little peaks. Place in the fridge for 2 hours.
Before serving pour a little syrup on the top of the cake and garnish with violet flowers.