There are fruits that are perfect for freezing. Blueberries and bilberries are just some of those fruits. Of course, fruit tastes best when they’re fresh, however, often, especially during winter or off-season, you might not be able to buy certain fruits. Fresh blueberries are available in shops for several months of the year only. It’s worse with bilberries, which can only be bought in the summer.
Last year, it was the first time when I decided to buy bigger quantities of both blueberries and bilberries during their season and freeze them. Let me tell you in retrospect, that it was a very good idea. Now, when I want to eat dumplings, cake or pancakes with some fruits, I just take out my frozen fruits from the freezer and that is all. They do not fall apart, do not leak juice out and taste almost like fresh ones.
Ingredients for yoghurt cake with bilberries.
- 5 eggs
- 50 g spelt flour
- 50 g all-purpose flour
- 25 g cocoa
- 100 g icing sugar
- 1 teaspoon of soda
- a pinch of salt
- 400 g frozen or fresh bilberries
- 600 g natural yoghurt
- 500 ml cream (36%)
- 100 g icing sugar
- 1 tablespoon of lime juice
- 30 g powdered gelatine
- 100 ml water
Additionally: icing sugar for sprinkling the cake.
How to make yoghurt cake with bilberries.
Cocoa sponge: sift both of the flours, baking soda and cocoa through a sieve, then mix thoroughly.
Separate the egg whites from the yolks. Whisk the egg yolks with a fork and beat the egg whites with a pinch of salt until stiff peaks are formed. At that point, slowly add the icing sugar in small batches, while whisking constantly.
Next, add egg yolks and the dry ingredients interchangeably to the whipped egg whites. During that, stir very gently with a wooden spoon.
Line a baking tin with baking paper and pour in the cake batter. Bake at 170 degrees Celsius for 25 minutes. Once baked, let the cake cool down, then cut it lengthwise once.
Yoghurt cream: pour cold water into a bowl, add gelatine powder and set it aside for 10 minutes. After that, warm it up a little. Warm up the yogurt and when done, add the liquid, but still warm gelatine to it. Mix it thoroughly. Whisk the cream with icing sugar and lime juice until almost stiff. Next, add the yoghurt to it and mix quickly. Finally, add the frozen bilberries. Put the cream in the fridge until it starts thickening.
Assembling the cake: pour the thickening cream on the first cake layer, spread it evenly, then cover it with the second layer of the cake. Place the finished cake in the refrigerator for at least 4 hours. Serve the cake sprinkled with icing sugar on the top.
Good to know when making yoghurt cake with bilberries.
You can replace frozen bilberries with fresh ones. You can also use blueberries instead of bilberries.
When you add the flour and the egg yolks to the whipped egg whites, do it quite fast, so the whipped egg whites are not mixed for too long. If they are mixed for too long, they may fall off.
The baking tin that I used was rectangular and had a size of 20 by 30 centimetres.
The yogurt should be slightly warm when adding the gelatine to it. If it is used directly from the refrigerator, the gelatine will start to thicken and lumps will form.
You can replace the lime juice with lemon juice.
When you whip the whipping cream, first whisk it until semi-stiff, then start adding icing sugar and lime juice.
Whenever I put the mixture on the cake, I place the first layer of the cake in the baking tin in which the cake was baked. I layer the bottom and the sides of the tin with aluminium foil. I always use more foil so that it protrudes above the edges of the tin. I put the cream on the first cake layer, then cover with the second cake layer and wrap it with cling film, so that the whole thing has a rectangular shape and nothing spills out.
Do you like chocolate cakes with fruits? If so, try our recipe for Chocolate cake with blueberries and banana.