Raspberry Yogurt Torte


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Preparation info

  • Makes

    12 to 16

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

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.


Raspberry Syrup

  • cup water
  • 3 tablespoons sugar
  • 6 tablespoons framboise (raspberry eau-de-vie)


  • cup water
  • 4 teaspoons unflavored powdered gelatin
  • Four 6-ounce containers fresh raspberries, divided
  • cups sugar
  • 2 tablespoons fresh lemon juice
  • 2 cups plain whole-milk yogurt
  • 1 cup heavy cream, chilled
  • 1 or 2 drops red food coloring, optional
  • Small Sponge cake


  • teaspoons unflavored powdered gelatin
  • ¼ cup water
  • 1 tablespoon finely chopped pistachios, for garnish


  1. To make the syrup: Bring the water and sugar to a full boil in a small saucepan, stirring to dissolve the sugar. Remove from the heat and add the framboise. Pour into a small bowl and cool completely.
  2. To make the filling: Pour the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin absorbs the water, about 5 minutes.
  3. Meanwhile, purée three containers of the fresh raspberries, the sugar, and lemon juice in a food processor or blender. Strain. Measure 1 cup raspberry purée, cover, and refrigerate. Transfer the remaining purée to a medium non-reactive saucepan and stir in the softened gelatin. Heat over medium-low heat, stirring constantly, just until the gelatin dissolves, about 2 minutes. Do not simmer. Transfer a large bowl set in a larger bowl of ice water. Let stand, stirring often, until cool and thickened, but not set. Remove from the ice water.
  4. Whisk the yogurt into the raspberry mixture. In a chilled medium bowl, beat the cream just until stiff. Stir about one fourth of the cream into the yogurt mixture, then fold in the remaining cream. Stir in the food coloring, if using.
  5. Using a long serrated knife, cut the cake horizontally into 2 equal layers (do not trim the top crust). Using an 8-inch-round plate or cake pan as a guide, trim each layer into an 8-inch round, reserving the trimmings. In a blender or food processor, process the trimmings into crumbs; transfer to a plastic bag and set aside.
  6. Lightly oil a 9-inch springform pan. Place the top layer, “skin” side down, in the pan. Drizzle and brush with half of the syrup. Spread half of the filling over the cake, being sure it flows around the sides of the cake. Press the remaining raspberries into the filling. Top with the second layer, and drizzle with the remaining syrup. Spread with the remaining filling. Cover tightly with plastic wrap and refrigerate until the filling is chilled and set, at least 4 hours or overnight.
  7. To make the glaze: Sprinkle the gelatin over the water in a small bowl and let stand until the gelatin absorbs the water, about 5 minutes. In a small saucepan, stir the reserved 1 cup of raspberry puree and the soaked gelatin. Stir over medium heat just until the gelatin dissolves. Do not simmer. Transfer to a small bowl set in a larger bowl of ice water. Let stand, stirring often, until cooled but not set.
  8. Pour the glaze on the top of the torte and tilt the pan so it spreads evenly. Refrigerate uncovered to set the glaze, about 30 minutes.
  9. Run a sharp knife around the inside of the springform pan and remove the sides. Press the reserved crumbs onto the sides of the cake. Sprinkle the pistachios in a ring around the top of the cake. Serve chilled.

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