Yogurt tortes represent one of the few “new” tortes to enter the Austro-Hungarian dessert lexicon in the past twenty years, and this raspberry version is one of the tastiest renditions. In America, yogurt in a dessert usually suggests a reduced-calorie or low-fat treat. Not so in central Europe, where yogurt is appreciated for its tang and creaminess and is combined with a good amount of whipped cream for lightness. Whole-milk yogurt has more body and flavor than the low-fat or nonfat varieties, so don’t make any substitutions.
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