Berry Yogut Cake Recipe
Serves 12
30 mins prep
60 mins cook
180 mins Chill time
270 mins total
This berry yogurt cake is an absolute favorite and the perfect cake for spring birthdays! With its fluffy base, creamy Greek yogurt filling, and juicy berries, this yogurt cake is great for when you're craving something fresh and light.
This German cake recipe is a real showstopper, yet it's simple and quick to make. Yes, this Beerentorte (meaning 'berry cake' in German) may look intimidating, but is actually surprisingly easy to put together. It tastes like sunshine, feels like a celebration, and looks so pretty, you’ll want to show it off at your next Kaffee und Kuchen get-together.
Cake:
Cake Filling:
Glaze:
Congratulations!
Save $4 cashback on St Pierre Brioche Loaf . Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on St Pierre Brioche Loaf . Scan QR-code and claim coupon
Cake Batter Instructions:
For the batter, combine all ingredients in a bowl and mix together with an electric, hand-held mixer until smooth, about 3 minutes.
oz unsalted butter
oz granulated sugar
tsp pure vanilla extract
eggs
oz all-purpose flour
oz baking powder
milliiters milk
Cover the bottom of a springform with parchment paper and grease the sides, fill in the batter, and bake at 350 F (180 C) for about 30 minutes (depending on size of your springform) until cooked through. Allow to cool completely.
Cake Filling Instructions:
Whisk together the yogurt and sugar. Prepare the gelatin by adding it to ½ cup (120 ml) of boiling water to dissolve it. Whisk in one cup of the yogurt sugar mixture with the dissolved gelatin to help bring down the temperature and avoid clumping. Then add this mixture into the remaining yogurt and allow it to gel some at room temperature.
oz Greek yogurt
oz gelatin
oz granulated sugar
Remove the green parts of the strawberries, then half them longways.
oz fresh strawberries
tsp pure vanilla extract
Beat the whipped cream and vanilla until stiff peaks form.
Secure a cake ring around the baked cake or simply reattach the cleaned springform ring.
Place the strawberries cut side facing out on the edge of the cake, then fill in the middle with cut up strawberries (or you can also add in other berries like I did).
As soon as the yogurt mixture starts to gel, fold in the whipping cream and spread the filling over the berries. Allow to set up in the fridge for at least 3 hours (or even better overnight).
fl oz heavy whipping cream
Glaze Instructions:
Bring the juice to a boil. Turn off the heat. Pour about ¼ cup (60 ml) into a small bowl, and whisk together with the gelatin until dissolved. Add back to the remaining juice and whisk together with the sugar until dissolved. Allow to cool for 20 minutes at room temperature, stirring occasionally.
Slowly and carefully, pour it over the top of the cake and allow to set up in the fridge for about 30 minutes.
tbsp granulated sugar
pouch gelatin
fl oz cranberry juice
If desired, garnish the finished cake with berries, powdered sugar, fresh mint or basil and serve with plenty of coffee.
