Erdbeer-Joghurt-Sahne-Torte (Strawberry-yogurt-cream-torte)

by Lori Neff


Ingredients:


  • 1 baked 3-egg biskuit*
  • 1-1/2 lb strawberries
  • 1 32 oz container Greek Yogurt
  • 3/4 cup sugar (a bit more if you like it sweeter)
  • 1 teaspoon vanilla
  • 4 envelopes gelatine
  • 1 pint whipping cream (heavy cream)

Instructions:

  • Slice enough strawberries to fit around the biskuit and for decoration. Puree the rest with the sugar and vanilla, set aside.
  • Fit a ring around the biskuit, and lightly oil (to prevent sticking later). Place strawberry slices around the inside of the ring.
  • Soak gelatine in about 1/8 cup of water, put on low heat until melted. Mix yogurt with the pureed strawberries, and mix 2 spoons full with the melted gelatine, then mix the gelatine mixture with the yogurt cream.
  • Beat whipping cream until stiff (don't overbeat) and carefully combine with the yogurt-strawberry mixture.
  • Slowly pour everything into the form on top of the biskuit and refrigerate at least 4 hours, or overnight.
  • Decorate with either sliced or whole strawberries - mint leaves give it a nice green touch.


****************

* For the biskuit (sponge layer), here's Lori's 'go-to' recipe ...

Ingredients:

  • 3 eggs
  • 1 Tbsp warm water
  • 100 g sugar
  • 38 g flour
  • 38 g corn starch
  • lemon rind

Instructions:

  • Beat egg yolks with 2/3 of the sugar until foamy, add lemon rind.
  • Beat egg whites with the rest of the sugar until stiff peaks form and pour over beaten egg yolks.
  • Add the sieved flour and corn starch, and carefully lift and fold under until everything has been incorporated.
  • Put batter into a greased 9-inch springform pan.
  • Bake at 400F for 30 minutes (until an inserted wooden skewer comes out clean)

    For quick conversions, I use http://www.convert-me.com/en/convert/cooking/ ...

    ~ Oma Gerhild :)

    ************

Comments for Erdbeer-Joghurt-Sahne-Torte (Strawberry-yogurt-cream-torte)

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Combining gelatine
by: Anonymous

Not sure if there is a trick to combing the gelatine into the mixture but each time I do the gelatine congeals and turns into a stringy mess within the mixture. Any tips?

Delicious!
by: Heidi

My only problem was the melting of the gelatin. I think I may increase the water a bit from 1/8 cup. I did not get the full benefit of the gelatin, but the cake did hold, barely but it did hold

Cake pan size
by: Oma Gerhild

I just checked with Lori and here's her answer:
"I'm using a 9" spring form. Especially for a 'high' Torte, also for my cheese cakes."

Thanks for noticing this info was missing. I've edited the recipe to include it.

Oma Gerhild :)

Questions on Springforms
by: Anonymous

what size german springform? I have German sizes.

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