Blueberry Yogurt Cake

This cake was initially supposed to be decorated with buttercream and decorated with some other stuffs on top and of course I was thinking of having a 'themed' birthday cake for Hubby but I failed miserably in trying to coat the cake with buttercream. All the crumbs were running 'wild' here and there while I was trying to coat the cake. On top of that, the buttercream was somehow not at the 'spreadable consistency'. So I resulted in my contingency plan. The blueberries were used to top the top of the cake and almond flakes at the sides. Phew! Luckily, the end result is not really as 'eyesore' as I thought it would be.

A portion of the cakes were sliced and Hubby's name were piped on the cake board.By the way, in case you were wondering whether today is his birthday, the answer is NO. Hubby's birthday is still a week plus away but since we will be going back to his hometown meaning I wouldn't be able to bake anything on the exact date, I am baking this cake earlier for a pre-birthday celebration for him with his friends.

Ingredients

Sponge cake
360g sponge mix
6 eggs
90ml milk
90 butter, melted
2 tsp vanilla essence

Yogurt cream
200g fresh cream, whipped
150g plain yogurt
1 can blueberry

Garnishing
Almond flakes


Methods

1. Sponge cake: Preheat oven at 180 Celsius. Greased a 9 inch cake tin.
2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in essence and fold in melted butter until well blended.
3. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
4. Cream: Stir yogurt into whipped cream until blended.
5. Spread yogurt cream onto a layer of cake follow with blueberry. Sandwich with another layer of cake. Continue till finished. Coat cake with remaining cream. Sides with almond flakes and decorate with blueberries on top.