blushed greek yogurt cake

Red currants and blackberry jam meets creamy-white greek yogurt. A crispy oatmeal crust let the greek blush all over;-) Topped with the last juicy berries of the summer, this fluffy cake is a never ending summer dream… What makes you blush like my greek yogurt cake?

blushed greek yogurt cake
(for a loaf pan)

Ingredients:

for the crust
150 g oatmeal cookies, crumbled
50 g almonds, finely ground
55 g butter, melted

for the blushed yogurt
8 leaves gelatin
100 g sugar
450 g greek yogurt
100 ml whipping cream
250 g red currants + twigs for decoration
3 heaped tablespoons jelly (I used blackberry)

Directions:

for the crust:
Rinse out loaf pan with cold water and line wet pan with plastic wrap.
Clean red currants and let dry on a paper towel.

Transfer oatmeal cookies to food processor and ground to fine crumbs.
In a medium bowl mix together oatmeal crumbs, almonds and melted butter
and stir until everything is well combined.
Transfer mixture to loaf pan and press into the form, using a spoon.
Refrigerate for 30 minutes.

for the blushed yogurt:

In a bowl stir yogurt and sugar creamy and set aside. Beat whipping cream stiff, until soft peaks form. Soak gelatin in cold water for about 5 minutes. Press out water. On medium heat dissolve gelatin in a small sauce pan. Add 2 tablespoons yogurt carefully to the dissolved gelatin.

Now add gelatin mixture to the remaining yogurt and stir in, until well combined.
Gently fold in whipped cream. At last mix in red currants, and pour mixture into loaf pan.
Refrigerate for about 4 hours. Microwave jelly for a few seconds, until molten.
Pour jelly over yogurt cake and decorate with red currant twigs.

Enjoy and blush all over…