Drain berries and collect juice. Blend with a hand blender or mix with a hand blender. Place springform pan rim around the sponge cake base. Mix Philadelphia with yogurt, 50 ml juice (based on 1 cake) and sugar until creamy. Fold in dissolved gelatin. Place in refrigerator until semi-solid.
Whip the cream and stir it in. Crem on the bottom mold. Spread blueberry puree evenly over the top and stir in lightly with a fork to create a nice pattern. Set aside to cool for at least 3 hours. Remove springform rim before bringing to the table.
The cake can be made the same way with other fruits.
Tip: Use a regular or light yogurt as needed!
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