How to make blue velvet yogurt cake with butterfly pea flower without an oven

How to make Blue Velvet Yogurt Cake with Butterfly Pea Flower

• 1

  Making the cake base

  First, put 100g of butter cookies into a plastic bag and use a rolling pin to crush the cookies, then pour them into a large bowl.

  Next, pour 120ml of unsweetened fresh milk, 50g of unsweetened yogurt, and 20g of butterfly pea flower powder into a bowl, then use a spatula to mix the mixture thoroughly.

  Then, you will strain the mixed mixture through a sieve into the crushed cookie mixture and mix well until the mixture is smooth.

  Next, line the bottom of the pan with parchment paper and pour the cake base mixture into it, shaking gently to spread the batter evenly.

  Then place the pan on the stove and bake on low heat for 20 – 25 minutes. Bake until you insert a toothpick and it comes out clean without any batter sticking, then remove the pan.

  Flip the pan over to let the cake base fall out and leave it to cool completely.

  

  

  

  
• 2

  Make yogurt custard cheese ice cream

  Next, you pour 150ml of fresh milk and 15gr of unsalted butter into a saucepan and heat it over low heat until the butter melts.

  At the same time, you should put 1 egg yolk and 40gr of sugar into a bowl, then use an whisk to quickly beat it well. Next, add 15gr of cornstarch and continue to mix the mixture thoroughly.

  When the butter has melted, quickly pour 1/4 of the butter-milk mixture into the bowl of mixed ingredients and stir well. Then, add 50gr of unsweetened yogurt into the bowl and mix well.

  Next, slowly pour the mixed mixture into the butter-milk saucepan, stirring gently with a whisk while pouring, and heat the mixture until it boils, then turn off the heat. While heating, don’t forget to stir continuously.

  To create texture for the ice cream, add 60gr of cheese into a bowl and use a flat whisk to melt the cheese, then add the custard ice cream and mix well.

  Finally, cover the surface of the custard ice cream with a layer of plastic wrap and place it in the fridge for 1 hour.

  

  

  

  
• 3

  Completing and decorating the cake

  To make a round cake, use a round mold to cut the cake. Next, put the cream into a piping bag and evenly pipe the cream onto the cake.

  Use a piece of acrylic or parchment paper to wrap around to keep the shape of the cake steady while piping the cream.

  Then, layer the cake and pipe a layer of cream on top, and for the top layer of cream, pipe small peaks of cream around the surface of the cake.

  

  

  

  
• 4

  Final product

  The blue velvet yogurt cake with butterfly pea flowers has a striking purple-blue color from the butterfly pea flowers.

  The cake base has a dense, firm texture, while the custard cheese cream is rich and smooth. The cake has a mild sweetness, combined with a slight tanginess from the yogurt, making it not too overwhelming.