CulinaryMélange

I know, I already wanted to post this a week ago. As you can tell: life came in the way. I just felt more like spending time with my parents than with CulinaryMélange. And with chocolate. Swiss chocolate. It’s not that I particularly like chocolate, but when I start having just one little piece (who would dismiss genuine swiss chocolate, after all?) I just can’t stop anymore.. and I call myself lucky, that I still fit in my jeans. Not as easy as a couple of weeks ago, but at least I don’t need new clothes :D Of course I brought some treats back with me! ^^ And I hereby promise to share it with friends!

Alright, so here finally comes the recipe for my favorite yoghurt torte of all time! I make it at least once a year in summer because it’s light and refreshing and you don’t need to have a bad conscience when having a piece for breakfast. ;)

This time I used a springform tin with 28cm diameter, but it works with smaller ones perfectly fine too.

equipment: springform tin, eggbeater
time: 20 minutes for the flan case (preparation + baking), 15 minutes for the yoghurt layer (+ congealing about 3h), 10 minutes for decoration (+ congealing)

Yoghurt Torte with fruits (ø 28cm)

sponge cake flan case
2 medium sized eggs
3 Tbsp. water
100 g flour (I used whole spelt flour)
100 g sugar
a pinch of baking powder

yoghurt layer + decoration
1 kg yoghurt
50 g sugar
gelatine for 1l liquid (12 sheets in my case)
some grinded nuts (optional, suggested if you serve torte the next day)
1 nectarine
6 grapes
Torte jelly for 2 dl liquid

1. Beat eggs with water, then add flour, sugar and baking powder. Fill into springform tin and bake for about 10 minutes at 200°C.
2. While the flan case cools (no need to remove it from the baking tin), prepare yoghurt layer:
3. Put yoghurt in a bowl and add sugar to taste, prepare gelatine (soak the gelatine sheets for about 4 minutes in cold water, then dissolve gelatine with very little hot water, about 2 Tbsp. .. or according to packing instructions).
4. Cover flan case lightly with grinded nuts if you like (I do, my mom doesn’t *g*). If you want to serve the torte only the next day, I suggest you do, as it helps to prevent soaking of the sponge cake.
5. Add dissolved gelatine to yoghurt and mix well with eggbeater. Pour in springform tin on flan case and let it congeal in the fridge for a total of at least 3h.
6. After the yoghurt layer has congealed you can decorate it with fruit. This time I used a nectarine and grapes. Make sure to remove seeds that you don’t want to have on the torte.
7. Prepare jelly as indicated. If preparation includes boiling up, let it cool a bit before adding to the torte.
8. When the last layer has gongealed you can remove the springform by run a thin knife between torte and tin (or something comparable) carefully.
9. Store torte in the fridge until serving.

Tip: if you place baking paper on the bottom part of the springform tin it’s easier to remove the tarte.

Variations:

• Use berries (strawberries, blueberries, rasperries,.. a mixture of all) instead of nectarines/peaches and grapes.
• Mix some of the yoghurt with fruit mush and make two (or even more) different coloured layers.
• Put some of the fruit on the sponge cake layer.
• Replace some of the yoghurt with curd cheese.
• Use your imagination! =)

I once tried to make this torte with agar-agar instead of gelatine but that was a big flop. If you know how the whole thing could work with agar-agar, let me know! Also if you have an idea on how to replace ready-to-use torte jelly.. :)