You’ve already received two recipes from the Sunday overindulgence – Roast Apple Cupcakes and Tipsy Espresso Cupcakes. And to top it off, I’ve got a refreshing and fruity cake with (just) a little less calories. Let me introduce you to the Blueberry Ombre Cake.
Who or what is “ombre”? It’s a technique, where cake layers or, in this case, layers of yogurt are coloured differently. It is of importance that you use different shades of the same colour to create this special ombre look. Sounds complicated? Don’t worry, it’s easier than you think. You will just need a bit more time.
So, let’s get back to my fruit cake. I have to admit, at first glance, the Blueberry Ombre Cake doesn’t seem to fit the definition above. Just wait a minute! You will be in for a surprise! The true charme is hidden behind the cookie crust.
Cut into the cake and ta-dah! Can you see the colour nuances of the layers? I would call that an almost successful ombre-look! I am so proud!
So, if you want to surprise and amaze your guests, try the recipe for Blueberry Ombre Cake. It is so easy, you don’t even have to use the oven:
| Prep Time | 1 Std |
| Passive Time | 200 Minuten |
| Servings |
Stk
|
- 100 g sugar
- 1 package vanilla sugar
- 1 kg plain yogurt
- 200 ml whipping cream
- 250 g blueberries (frozen)
- 12 leaves gelatin
- 250 ml juice (blueberry or black currant)
- 1 package clear cake glaze
- 2 tbsp sugar
- 250 g blueberries (fresh)
Ingredients
for the yogurt layers
for the galze
|
|
- Crumble the cookies with a food processor or by hand. Melt the Butter and mix it with the crumbled cookies.
- Use an adjustable cake ring of about nine inches (24cm) and place it on parchment paper. Fold the abundant parchment paper around the ring to keep it in place.
- Form the cookie crust with the help of the ring. Try to make it as thick as possible and put it into the fridge for about 20 minutes.
- Mix yogurt,vanilla sugar and sugar. Whisk the whipping cream until stiff and carefully fold it into the yogurt mixture. Then evenly split the mixture into three parts (use three seperate bowls).
- Soak four gelatin leaves for five minutes, blend the frozen blueberries (defrost them if necessary) and slowly warm up the gelatin together with one spoon of the blended blueberries. Gradually add spoons of yogurt from the first bowl to control the temperature.
- Add the rest of the first bowl to the gelatin mixture and stir until well-combined. Pour the mixture into the cookie crust and put it into the fridge for an hour.
- Repeat this process with the other gelatin leaves and yogurt bowls. I added two and a half tablespoons of blended blueberries tho the second bowl and used the remaining blueberries for the last bowl.
- After you prepared the last layer, you can start with the fruit glaze. Just mix the package of clear cake glaze with juice and sugar and bring it to a boil while constantly stirring.
- Let it cool down and pour it over the yogurt layer (it should not go over the rim of the cookie crust. Wash the fresh blueberries and quickly put the blueberries onto the glaze.
With this in mind,
Show your true blue colours.
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