Chocolat-yoghurt-raspberry Torte

One of the quintessential Austrian cakes made by the village women is this kind of cake, with a soft sponge base, a cool yoghurt cream filling and a fruit mirror on top.

It is incredibly fresh and light to eat and melts on your tongue.

The best part is you can even have this freshness in winter as you simply use frozen berries or tinned fruit. It is incredibly variable, simply use the fruit you like best. I for example love abricot, my sons enjoy raspberry immensely, others love kiwi, strawberry, or whatever else. The important thing is to use a fruit for the fruit mirror, that has a strong flavour.

And it is freezable, so if you have guests over for the holiday season, make one ahead of time, and simply freeze it! What an incredible time saver!

Recipe for the Chocolate – Yoghurt – Raspberry Torte

  • For the sponge
  • 3 eggs
  • 100 g sugar
  • 70 g flour
  • 30 g good quality chocolate powder
  • For the yoghurt-cream filling
  • 300 g whipping cream
  • 300 g natural yoghurt
  • 60 g sugar
  • Juice of 1 lemon
  • 6 gelatin leaves
  • For the fruit glaze
  • 175 g raspberries (fresh or frozen)
  • 100 g water
  • 70 g sugar
  • 4 g of Agar Flakes or 1/2 tsp of Agar Powder

For the sponge separate the yolks from the egg whites. Place the egg whites into the bowl of a mixer, and beat until starting to stiffen. Add the sugar and continue beating. Then add the egg yolks and beat until fully combined and and airy. By hand add the flour and chocolate.

Pour into a 24 cm cake tin and bake at 170°C for about 15 minutes.

Take the cake out of the cake tin and set it aside to cool.

Once it is cool, put the sponge base onto a platter and put an adjustable cake ring around it taking care to tighten it so that the filling will stay in place.

For the yoghurt-cream filling put 6 gelatin leaves into a small bowl and cover with cold water to rehydrate.

In the meantime beat the whipping cream until soft peaks form and add sugar to it. Continue to beat the cream, then add the yoghurt.

Place the gelatin leaves with the lemon juice into a saucepan and warm until the gelatin leaves are melted. PLEASE DO NOT COOK THE GELATIN! Just gently warm it and take off the heat as soon as the leaves are melted.

Add 2 tbsp of the yoghurt-cream to the warm mixture to cool it down, then add the gelatin to the rest of the yoghurt-cream whilst beating continuously.

Pour the yoghurt-cream into the cake ring making sure to even it out to get as smooth a top a possible.

For the fruit glaze bring the water, sugar and Agar to a boil and let cook for about one minute until the Agar has dissolved.

In the meantime puree the fruit then add it to the Agar mix and blend well. Wait a couple of minutes until it has cooled down to touchwarm then gently pour it over the yoghurt-cream.

Place in the fridge for about an hour, the gently take off the cake ring (use a thin bladed knife to help loosen the cake from the ring) and voilà your Austrian Chocolat – Yoghurt–Raspberry Torte is ready!

VARIATION If you prefer vanilla, just replace the 30 g of chocolate with 30 g of flour plus vanilla (to taste) in the dough for the biscuit. Choose the fruit of your choice for the mirror (eg strawberry, peach, raspberry, kiwi etc).

If you have enjoyed this post follow my blog for more recipes.

Leave a Reply