I made this beautiful and refreshing cake for Mother’s Day. It is not too difficult to make but allow some extra time for chilling.
Strawberry Yoghurt Torte
For the Pastry Base
- 150g plain flour
- 1 tsp baking powder
- 1 egg
- 50g caster sugar
- 1 tsp vanilla essence
- 90g butter, softened
For the Sponges
- 4 egg yolks
- 40g icing sugar
- 3 egg whites
- 40g caster sugar
- 40g cornflour
- 40g plain flour
For the filling
- 3 gelatine leaves, soaked in cold water (see notes)
- 40g cornflour
- 200ml apple juice
- 50g caster sugar
- 2 tbsp lemon juice
- 400ml double cream
- 200ml plain yoghurt
- 250g strawberries
For the Topping
- 350g strawberries
For the Glaze
- 1 pack of red quick jel
- 250ml apple juice
- 25g caster sugar
- 200g strawberry jam
- Butter to grease
- For the pastry base, sift the flour and baking powder together into the bowl of your stand mixer.
- Add the egg, sugar, vanilla essence and butter and with the dough hook attached, work everything together until smooth.
- Wrap the pastry into cling film and refrigerate for 30 minutes.
- Preheat the oven to 200C/180C fan. Grease the sides and line the base of a 25cm spring form with baking parchment.
- Roll out the pastry into a 25cm circle and use to line the tin. Prick the pastry all over with a fork and bake for 12 – 15 minutes.
- Remove the spring form ring and leave the pastry to cool completely.
- For the sponges, grease the sides and line the base of a 25cm spring form with baking parchment. Grease and line a 30 x 40cm baking tin with baking parchment.
- In a bowl with an electric hand whisk, beat the egg yolks and icing sugar until pale and fluffy or you could do this in the bowl of your stand mixer
- In a separate clean bowl, beat together the egg whites, sugar and cornflour until stiff but still flexible (if you lift the beaters the resulting peaks should bend and fall back slightly).
- Fold one third of the egg whites into the egg yolk mixture. Add the remaining egg whites and sift over the plain flour. Gently fold everything together.
- Pour about one third of the mixture into the spring form and level. Bake for 8 – 10 minutes or until firm but slightly springy to the touch. Remove the cake from the tin and leave to cool.
- Pour the remaining two thirds of the mixture into the baking tin and spread evenly. Bake for 7 – 8 minutes. Tip the sponge out onto a sheet of baking parchment sprinkled with sugar. Remove the baked baking parchment and cover the sponge with a damp cloth.
- Once cooled, spread with ¾ of the strawberry jam and from the long side, roll up tightly.
- For the filling, mix the cornflour with 3 tbsp of water until smooth.
- In a saucepan bring the apple juice, sugar and lemon juice to a simmer. Stir in the cornflour and cook until thick and smooth.
- Remove the pan from the heat and leave to cool slightly. Stir in the squeezed out gelatine and set aside in the fridge.
- Beat the cream to a soft peak.
- When the mixture begins to set, this will take between 10 – 30 minutes, stir in the yoghurt and the cream.
- Spread the pastry base with the remaining jam and place on a serving plate. Top with the round sponge.
- Enclose the cakes with a cake ring. Slice the swiss roll into 5mm cm slices and place around the ring.
- Wash and slice the strawberries. Spread a third of the yoghurt cream over the base and top with the strawberries. Spread with the remaining yoghurt cream.
- Chill the cake in the fridge for 3 hours.
- For the topping, wash and slice the strawberries and arrange over the top of the cake.
- Pour the apple juice into a small saucepan and stir in the quick jel and sugar. Stirring constantly, bring to a simmer.
- Brush or spoon the glaze over the strawberries and leave to set.
- Remove the cake ring and brush the remaining glaze over the sponge rings around the cake (you may have to reheat the glaze slightly).
Note: I used Dr.Oteker Platinum Gelatine Leaves. If you are using a different brand, please refer to the manufacturer’s instructions.