Blueberry Yoghurt Cake Recipe

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A slice of blueberry yoghurt cake

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • 1 tsp of vanilla essence
  • 45 g of butter (melted)

    • Yoghurt cream

  • 200 g of fresh cream (whipped)
  • 150 g of plain yoghurt
  • 100 g of blueberry filling

    • Cake Garnishing

  • 50 g of grated white chocolate
  • Kiwi slices

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely.
    6. Split into 3 layers.
    7. To make yoghurt cream, stir yoghurt into whipped cream until blended.
    8. Spread yoghurt cream onto a slice of cake, follow with blueberry filling.
    9. Sandwich with another sponge cake.
    10. Continue layering until finished.
    11. Coat the cake with remaining cream.
    12. Sides with grated white chocolate.

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