25 min

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
In Addition
  • 200g strawberry jam
  • Butter to grease


  1. For the pastry base, sift the flour and baking powder together into the bowl of your stand mixer.
  2. Add the egg, sugar, vanilla essence and butter and with the dough hook attached, work everything together until smooth.
  3. Wrap the pastry into cling film and refrigerate for 30 minutes.
  4. Preheat the oven to 200C/180C fan. Grease the sides and line the base of a 25cm spring form with baking parchment.
  5. 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.
  6. Remove the spring form ring and leave the pastry to cool completely.
  7. 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.
  8. 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
  9. 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).
  10. 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.
  11. 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.
  12. 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.
  13. Once cooled, spread with ¾ of the strawberry jam and from the long side, roll up tightly.
  14. For the filling, mix the cornflour with 3 tbsp of water until smooth.
  15. In a saucepan bring the apple juice, sugar and lemon juice to a simmer. Stir in the cornflour and cook until thick and smooth.
  16. Remove the pan from the heat and leave to cool slightly. Stir in the squeezed out gelatine and set aside in the fridge.
  17. Beat the cream to a soft peak.
  18. When the mixture begins to set, this will take between 10 – 30 minutes, stir in the yoghurt and the cream.
  19. Spread the pastry base with the remaining jam and place on a serving plate. Top with the round sponge.
  20. Enclose the cakes with a cake ring. Slice the swiss roll into 5mm cm slices and place around the ring.
  21. 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.
  22. Chill the cake in the fridge for 3 hours.
  23. For the topping, wash and slice the strawberries and arrange over the top of the cake.
  24. Pour the apple juice into a small saucepan and stir in the quick jel and sugar. Stirring constantly, bring to a simmer.
  25. Brush or spoon the glaze over the strawberries and leave to set.
  26. 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.



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