Blueberry yoghurt cubes

Ingredients

Directions

1. 1

   Put blueberries in a bowl, sprinkle with 125 g sugar and defrost. Grease the fat pan of the oven (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

2. 2

   Separate eggs. Beat egg whites and 1 pinch of salt until stiff and chill. Whisk 350 g butter and 350 g sugar with the whisks of the mixer until white and creamy. Stir in the egg yolks one by one. Mix 350 g flour and baking powder, stir in 150 g yoghurt briefly.

3. 3

   Carefully fold in 3 portions of egg white. Put the dough into the fat pan and smooth it down. Bake in a hot oven for about 20 minutes.

4. 4

   For the organic orange syrup, wash hot, dry and rub the peel. Squeeze all oranges and measure 300 ml juice. Bring the orange juice, zest and 150 g sugar to the boil and boil down over a high heat for 6-8 minutes until syrupy.

5. 5

   Take out the cake and sprinkle with the still hot syrup. Let it cool down on a cake rack.

6. 6

   For the cream, soak gelatine in cold water for about 5 minutes. Crush the blueberries slightly with a fork and stir in 500 g yoghurt. Squeeze the gelatine and dissolve at low heat.

7. 7

   First stir 2-3 tablespoons of yoghurt cream into the gelatine, then stir everything into the remaining cream. Put it in a cold place. Whip the cream until stiff and fold in as soon as the cream begins to gel.

8. 8

   Halve the bottom crosswise. Spread blueberry cream evenly on the cake base and smooth it down. Chill for about 2 hours. Chop the pistachios. Cut the cake into pieces and sprinkle with pistachios.