Blueberry and Curd Cake with Oreo Base

For the blueberry topping cake, first prepare the Oreo base.

For the Oreo base, place the cookies in a freezer bag and crumble with a rolling pin. Mix melted butter with cookie crumbs and spread evenly into a cake pan lined with baking paper – refrigerate until firm.

For the curd cream, soak the gelatin sheets in water. Whip the cream until stiff and refrigerate. Mix curd, vanilla yogurt, powdered sugar and lemon juice.

Squeeze out the gelatine leaves and let them dissolve on the stove with a little alcohol – stir into the curd mixture. Fold in whipped cream and spread the mixture on the Oreo base.

Spread the blueberries on top of the curd cream. Chop the remaining Oreo cookies with a knife and place them on the cake as well. Place in the refrigerator for a few hours until the cream is firm.

Preparation Tip:

The blueberry and curd cake can be prepared in this way also with a normal butter cookie base or with other cookies.

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