Recipe for blueberry yoghurt slices
The recipe for eight pieces of delicious blueberry yoghurt slices.
Ingredients for Blueberry Yoghurt Slices
You need the following ingredients:
- 250 g flour
- 225 grams of sugar
- 1 packet of vanilla sugar
- Salt
- 1 egg yolk
- 120g softened butter
- 800 g blueberries
- 15 g agar-agar (vegetable binding agent; for example Agartine)
- 3 to 4 sheets of gelatin
- 500 g Sahnejoghurt
- 25 ml lemon juice
- 3Â strawberries
preparation times
How long does the preparation take:
- Preparation time: 1:00 hour
- Baking time: 00:20 hours
- Cooling time: 03:30 hours
preparation steps
That’s how it’s done:
- Knead the flour, 100 g sugar, vanilla sugar, 1 pinch of salt, egg yolk and butter to form a smooth shortcrust pastry, adding a little water if necessary. Wrap the dough in cling film and chill for about 30 minutes.
- Knead the dough briefly, roll out on a baking sheet (lined with baking paper) and prick several times with a fork. Preheat the oven and bake at 160 °C (gas) or 180 °C for about 20 minutes and then allow to cool.
- Sort the blueberries, wash and drain well. Bring 500 g blueberries and 75 g sugar to the boil and simmer for about 2 minutes. Finely puree the mixture and mix the agar-agar according to the instructions on the package, then let it boil for another 2 minutes.
- Halve the shortcrust pastry base in the middle, place one half of the dough in a baking frame. Spread the blueberry compote on the pastry base and place the second sheet of shortcrust pastry on top. Let cool down.
- Soak gelatine, stir in 50 g sugar and lemon juice. Squeeze out the gelatine, remove and mix with 2 tablespoons of yoghurt cream. Stir in the remaining yoghurt cream. Fold in the blueberries, except for a few. Whip the cream and fold in. Spread the cream on the cake. Wash, trim and halve the strawberries. Scatter the strawberries and remaining blueberries over the surface. Chill the cake for at least 3 hours and let it set. Divide the cake into slices and enjoy.