Blueberry Cake

Preparation

• Put the gelatin leaf sheets in a bowl with cold water.
• Take a springform pan, remove the bottom and place it on a tray.
• Dip the Lago Ladyfingers in the blueberry juice and place them inside the pad at the bottom of the tray to make it the base of the cake.
• Put together the whipped cream and stir in the yogurt gently, add a pinch of icing sugar.
• Place the gelatin leaf sheets in a small pot together with a little water at a medium-low heat on a stove and stir it until it is melted, then add it to the whipping cream and yogurt. 
• Start spreading the cream over the base of the Ladyfingers and alternate a layer of Ladyfingers dipped in the blueberries juice to a layer of cream up to the top of the pan.
• Put the fresh blueberries on the top of the cake and put it in the fridge for at least 5 hours.
• When the time is over, take it out of the fridge, remove the springform pan gently and serve it cold.