On Monday I vowed to myself that I would not make another dessert this week. I had witnesses too. There was still enough ice cream in the freezer to keep us going for the next couple of days. Moreover, we’re finally heading off to the seaside this weekend so we really need to empty the fridge and there’s no point in making desserts at a time like this, right? Right.
That was on Monday. On Tuesday I went to the shop to buy just a few basics, you know the usual stuff like milk, yogurt, some apples. I got home with blueberries instead. It’s not that they didn’t have apples. I just suddenly started craving blueberries. I had to buy them even though I knew right at that very moment that I would eventually break my promise and make some sort of a blueberry dessert.
Two hours later I had this cake chilling in my fridge.
I have nothing to say in my defense. The spirit was willing but the flesh was weak.
So, now we have both this cake and ice cream to finish before we leave for our vacation, where we’re supposed to get into our swimming suits and look decent. Yeah, right.
Now we can only hope that I won’t get inspired by fruit for for the rest of the week.
To make this cake you need an 18cm springform cake pan or a cake ring. You can substitute blueberries with strawberries, raspberries or a combination of summer berries. Also, make sure you refrigerate the cake for at least 4 hours before serving.
For the crust:
140g graham crackers 55g butter, melted
Butter a 18cm springform cake pan. In a food processor, pulse graham crackers until fine crumbs form. Add melted butter and pulse to combine. Press the crumb mixture into bottom of the cake pan. Refrigerate while you're making filling.
For the blueberry yogurt filling:
10g powdered gelatin + 4 tablespoons water 400g natural yogurt 50g sugar 1 tablespoon vanilla sugar zest of one lemon 200ml heavy whipping cream 200g fresh blueberries
Combine gelatin and water in a small pot and set aside for 5 minutes. Meanwhile, in a medium bowl whisk together yogurt, sugar, vanilla sugar and lemon zest. Remove the crust from refrigerator and arrange approximately 1/3 of the blueberries over the crust in one layer. Dissolve the gelatin over very low heat and pour it into the yogurt base. Mix to combine. Whip the heavy cream, fold it into the yogurt mixture and pour the filling over base. Cover the pan with cling film and refrigerate for at least 4 hours. When you are ready to serve, run a thin sharp knife around the sides of the cake and carefully remove the cake ring.
Decorate with remaining blueberries and serve with a spoonful of blueberry sauce.
For the blueberry sauce:
200g blueberries, fresh or frozen 2 tablespoons sugar 1 tablespoon vanilla sugar 1 tablespoon lemon juice
Combine all the ingredients in a saucepan and cook over medium-high heat until blueberries are starting to fall apart and the juices have thickened a bit. This will take 10-15 minutes, depending whether your blueberries are fresh or frozen. Chill before serving.