I love using seasonal, local fruit and veggies for baking/cooking. You must admit there is no better fruit than the kind that has been allowed to ripen properly in the sun, as God intended. Since blueberries are one of my favorite fruits, I just try to use them as much as I can while they are in season in my neck of the woods. This refreshing blueberry-yogurt cake is my own creation – no baking necessary, pretty simple to make and very tasty!

No bake Blueberry-Yogurt Cake                                      Printable recipe

Crust:

• 1/3 of a Honey Graham crackers pack (crushed) – about  5 oz or (136 g)
• 1.8 oz (50 g) blanched ground almonds
• 1.8 oz (50 g) butter (softened)
• 1/ 2 cup (100 g) sugar
• 1 Tablespoon unsweetened cocoa

Filling:

• 15.8 oz (450 g) blueberries (washed and blended)
• 15.8 oz (450 g) plain yogurt
• Zest of one small lemon
• ½ cup (100 g) of sugar
• About 2 cups (450 ml) heavy cream (whipped)
• ¼ cup (50 g) of sugar
• 2 envelopes (14 g) plain gelatin
• 4 Tablespoons of water

Decoration:

• Handful of blueberries
• 25-30 small rose leaves (untreated)
• 1.8 oz (50 g) white chocolate
• 1.8 oz (50 g) semi-sweet chocolate
• 2 teaspoons cooking oil

For the crust crush the graham crackers, add almonds, sugar, sifted cocoa and butter at the end. Mix well and press the mixture into the bottom of a 8.5 inch (about 22 cm) spring cake form.

For the filling wash the blueberries, blend them and set aside.  Whip the cream with sugar, cover and leave in the fridge until needed. Mix the plain yogurt with sugar and lemon zest in one bowl and add the blended blueberries to it. In a sauce pan mix the plain gelatin with water and leave it resting for about 5 minutes. Heat it at a low temperature until gelatin melts, but do not let it boil. Pour  about 1 cup of blueberry-yogurt mixture into gelatin. Mix it well and then pour everything back into the remaining blueberry mixture. Gently fold in the whipped cream and once again mix until well blended. Pour the mixture onto the crust, cover with plastic and leave it in the fridge for at least 4 hours or overnight.

For the decoration wash your rose leaves and pat them dry. Melt both chocolates in separate dishes and add 1 teaspoon of cooking oil to each, mix well. Take a small brush and brush the bottom side of each leaf and place them on a flat surface (such as a tray) that can fit in your freezer. When done, place the leaves in the freezer for a few minutes. Take them out and brush them with chocolate once again. This time leave them in the freezer until ready to decorate.

Remove the cake from the spring form. Take the leaves out of the freezer and quickly start removing rose leaves so that you only get chocolate leaves. Arrange the chocolate leaves on the top of the cake (let your imagination guide you). Put some fresh blueberries around the leaves.

This cake is very refreshing and light for the hot summer days, when you don’t feel like baking and still want to have a nice dessert!