New summer recipe, the 🫐No-bake Blueberry Cake 🫐
Still in offline oven mode, invited to a dinner for a barbecue and who brings the dessert? Obviously me, but no oven and new cake! By now my friends are guinea pigs and they know it 🤭
I had wanted to make it for a while and finally the right occasion came, what can I say, we loved it. It’s fresh and delicious, not too sweet, one of those desserts where a second slice is sure.
The preparation seems long but it’s easy, you just have to respect the resting and cooling times.
Below the recipe, I’ll leave you some advice for intolerances, while below here you’ll find some other summer dessert ideas.
See you soon!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 1/4 cups dry biscuits
- 6 tbsp butter
- 1 2/3 cups Greek yogurt
- 1 1/4 cups sweetened whipping cream (you can replace it with fresh cream + 2 tbsp powdered sugar)
- 10 g gelatin sheets
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 3/4 cup blueberries
- 1 tbsp sugar
- 1 cup blueberries
- 1 tbsp sugar
- 3 1/2 oz white chocolate
- 1/2 cup sweetened whipping cream (you can replace it with fresh cream + 1 tbsp powdered sugar)
- 2 g gelatin sheets
Tools
- Bowls
- Small pot
- Electric whisks
- Hand blender
- Cake pan
Steps
First, prepare the cake pan.
Line the edge of a 20/22 cm (8-9 inch) springform pan with a strip of parchment paper or acetate (for easier removal) and place it on the serving plate.Finely crumble the biscuits (manually or with a food processor), melt the butter, it’s fine in the microwave. Mix the biscuits and butter well, spread them on the bottom of the pan, level and press well.
Place in the refrigerator to set and prepare the cream.
Put the blueberries in a small pot with 1 tablespoon of sugar, mix and cook for about ten minutes.
Set aside to cool.
Soak the gelatin in a little water.Set aside 2 or 3 tablespoons of the whipping cream, then in a bowl whip the remaining, not too much, it should maintain a soft “semi-whipped” consistency.
Melt the gelatin with the cream set aside, add it to the yogurt pouring it in a stream and mixing. Finally, combine cream, yogurt, and vanilla.
Pour the cream obtained on the biscuit base, level and then distribute the sautéed blueberries here and there. Now with a spoon slightly mix the blueberries with the cream to get a marbled effect.
Place in the refrigerator to set for 2 hours.
Soak the gelatin to rehydrate.
Cook the blueberries with 1 tablespoon of sugar for about ten minutes in a small pot (as done previously). Before turning off the heat, add the gelatin and mix to dissolve it well.Puree with a hand blender.
Chop the white chocolate, heat the cream to just below boiling, then pour it over the chocolate. Mix quickly until completely melted.
Combine the blueberry cream with the white chocolate.
Let the topping cool at room temperature and then spread it over the cake, place in the refrigerator to cool for another two hours.
Now it’s time to decorate the cake as you like with a handful of blueberries and some mint leaves.
Store in the refrigerator until ready to enjoy.
The slice…
Let’s talk about variants… for the gluten-free version use gluten-free cookies of your choice, mine is actually gluten-free.
Also, I used lactose-free plant-based cream and Greek yogurt, I made an exception for the white chocolate because I just wanted it….but, if you want to make a completely lactose-free version you can modify the topping by making a simple blueberry jelly.
Also, I used lactose-free plant-based cream and Greek yogurt, I made an exception for the white chocolate because I just wanted it….but, if you want to make a completely lactose-free version you can modify the topping by making a simple blueberry jelly.
