by As so many during lockdown, I have tried to improve on my culinary skills and am cooking and baking more.
Homemade goodies are on the top of our lists right now and with a bit more extra time on hand, it makes perfect sense to try out new things.
Cooking and baking for me is therapeutic and takes my mind of things. It is also an excellent hobby to make time pass by faster!
As the weather is getting better and my mood is improving, I am changing my baking from wintry apple pie to a refreshing summer torte!
I came across this recipe in one of my German magazines again and swapped raspberries for strawberries. You can really use any berry that you like or even a mix. I can imagine that this cake will taste amazing with apricots as well as it is a versatile cake.
Ingredients for 12 slices:
- 150 g Soft Butter
- 225 g Sugar
- 4 Egg Yolks
- 150 g Flour
- 2 Tsp Backing Powder
- 2 Tbsp Milk
- 8 Leaves Gelatin
- 250 g Yogurt
- 400 g Cream Cheese
- 200 g Double Cream
- 300 g Strawberries
- 1/2 Pack Glaze (Tortenguss or Jelly)
- 125 ml Red Fruit Juice
Preparation:
- First of all, preheat your oven to 160 degrees Celsius fan. Next, using an electric whisk, mix the butter and 125 g sugar until they are well combined and a bit frothy. Add the egg yolks one by one. In a separate bowl, mix the flour and the baking powder and add to the mixture along with the milk.
- Line your tin with backing parchment, which should be 20 cm ⌀. Normally you would use a round tin, but I used a square casserole dish as this was the only tin/dish I had that was the right size.
- Pour the mixture into your tin and bake in the oven for approximately 50 min. Insert a skewer to check if the cake is cooked. If it comes out clean it is good to come out of the oven.
- Leave the cake to cool for three hours. Once completely cooled, slice the cake horizontally into three equal pieces. I trace the knife and slightly score the cake around the edges before I cut the cake completely. This give me an outline where I have to cut and makes it easier.
- Now, prepare the filling for your cake. Soak the gelatin. In the meantime, mix the yogurt, cream cheese and remaining sugar. Squeeze the gelatin to get rid of the excess water, dissolve and mix with 3 tbsp of the yogurt mixture. Now add the gelatin to the remaining mixture. Whip up the double cream until it forms soft peaks and fold into the yogurt-cream cheese mixture.
- If you used the normal round baking tin, put the cake ring around your first cake base. Spread half of the yogurt-cream cheese mixture onto the base and scatter 75 g of the strawberries over it and push them sightly in. Put your second cake base on top and repeat the process, finish with your third base. Put the cake into the fridge and chill for a further three hours.
- Lastly, prepare the glaze for the cake. I normally use Tortenguss, which I bring back from Germany from Dr Oetker. If you can get your hands on this, mix the powder with the fruit juice and bring to the boil. Spread the glaze while it is still warm and runny over the cake. If you cannot find it, you can use jelly. In this case follow the instructions as per the pack.
This is such a great and refreshing treat in the summer with the yogurt-cream cheese filling and the fresh berries. I hope you enjoy it as much as I did.
Enjoy and Bon Appetit!
