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🍰 Blackberry Yoghurt Cake with Cookie Base

215 kcal · 30 min · 4 servings

Blackberry Yoghurt Cake with Cookie Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag.
  2. 2. Crush the cookies into fine crumbs by tapping with a pot.
  3. 3. Melt the butter in a pot over medium heat.
  4. 4. Mix the melted butter with the cookie crumbs.
  5. 5. Press the cookie mixture into a springform pan.
  6. 6. Press the mixture firmly into the bottom of the pan with your hand.
  7. 7. Place the pan with the base in the refrigerator for later use.
  8. 8. Soak the gelatin in a bowl of cold water.
  9. 9. Rinse the lemon under hot water.
  10. 10. Grate about one teaspoon of lemon zest finely.
  11. 11. Cut the lemon in half and squeeze out the juice.
  12. 12. Wash the blackberries and remove any bad berries if necessary.
  13. 13. Heat the elderflower syrup in a pot over low heat.
  14. 14. Squeeze the soaked gelatin and add it to the syrup.
  15. 15. Stir the gelatin in the syrup until it has completely dissolved.
  16. 16. Remove the pot from the heat.
  17. 17. Stir the yoghurt into the warm mixture.
  18. 18. Fold in the lemon zest and lemon juice.
  19. 19. Place the cream and sugar in a tall container.
  20. 20. Whip the cream stiff using a hand mixer with a whisk attachment.
  21. 21. Gently fold the whipped cream into the yoghurt cream.
  22. 22. Spread the cream evenly over the cookie base.
  23. 23. Place the cake in the refrigerator for approx. 4 hours.
  24. 24. Carefully release the yoghurt cake from the pan.
  25. 25. Decorate the cake evenly with the blackberries.
  26. 26. Serve the cake and enjoy!

Nutrition per serving