Blueberry & Yogurt Torte

For the biscuit: (from the Strawberry Mirror Cake made by The Daring Bakers in July 2007)

3 eggs
3 egg yolks
3/4 cup sugar
1 tsp rum
3 egg whites
2 Tbsp sugar
2/3 cup sifted cake flour

Butter and flour the sides of a jelly roll pan. Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.

Beat eggs, egg yolks and 3/4 cup sugar together in a medium bowl until thick and light. Beat in the rum.

In a separate bowl, beat the egg whites until they begin to form peaks. Add the 2 Tbsp sugar and beat until the whites hold stiff, glossy peaks (do not over beat).

Sift flour over the egg yolk mixture and fold in. Stir in one fourth of the whites. Then carefully fold in the remaining whites.

Spread batter evenly in 35 x 45 cm pan. Bake in a preheated oven on 230°C until light brown and springy to touch (7 to 10 minutes).

Cool in pan 5 minutes. Cut into 3 equal rectangles (35 x 15cm).

Yogurt cream:

250 ml heavy cream
300 ml yogurt
2 Tbsp powdered sugar
300 g blueberries
5 g gelatin

Sprinkle gelatin over some water and set aside until spongy and soft. Coat blueberries with powdered sugar.

Beat heavy cream. Beat in yogurt and gelatin. Leave in the fridge until it starts to thicken and carefully fold in blueberries.

To assemble:

Take one biscuit rectangle, cover it with 1/3 of cream and repeat 2 more times. Chill in the fridge for at least 2 hours, but it’s best if you can wait overnight