Name: Strawberry Yogurt Cream Torte
Cook time: 18 min
Total time: 18 min
Yield: Yield: one 10-inch cake
Cuisine: German
Ingredients: 4 tablespoons warm water; 1 cup crème fraîche or mascarpone; 3 tablespoons sugar; ⅛ teaspoon baking powder; 1 tablespoon powdered sugar; 1½ cups heavy whipping cream; 1½ cups very thick Creek yogurt; 4 (7-gram) envelopes ground gelatin (28 grams total); 1 teaspoon lemon zest (about ½ small- to medium-sized lemon); 1½ tablespoons potato starch; 3 (16-ounce) packages fresh strawberries (48 ounces total), plus additional package (16 ounces) if covering the finished cake with strawberries and glaze (see note at end of recipe); 1 teaspoon vanilla extract; ½ cup water; 4 eggs, at room temperature; 1 cup heavy whipping cream; ¾ cup unbleached all-purpose flour (protein 3 grams per ¼ cup); 2 cups sugar; 3 tablespoons lemon juice; 1 cup fruit juice of choice; 1/16 teaspoon salt; ⅔ cup sugar

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

During strawberry season, when strawberries have their full aroma and flavor, I make this cake often for my friends, one of whom thinks it should be renamed Strawberry Pink Dream. It is an airy, creamy cake, ideal for making the day before a gathering when you will need a light dessert. This recipe gives two topping options. One option covers the cake with whipped cream and then places nine strawberries for decoration—one in the middle and eight around the edge to indicate slices. The other