German Yogurt Cake (with Berries) Recipe
Serves 1230 mins prep25 mins cook
This yogurt cake with berries is a light and beautiful German cake made with a fluffy base, creamy Greek yogurt filling, fresh berries, and a glossy berry glaze. It’s the perfect greek yogurt cake for spring, birthdays, and Kaffee und Kuchen and I love that it's not too sweet!
0 servings
What you need
oz butter, ok to use salted here, room temperature
tsp vanilla extract
organic eggs, size US large
oz strawberries, or mixed berries, plus more for garnish
fl oz heavy whipping cream
oz gelatin
oz greek yogurt, full fat or 2%
fl oz cherry juice, divided
Instructions
Make the Cake Base 1 Preheat the oven to 350°F (180°C). Line the bottom of a springform pan with parchment paper. 3 Add the butter and sugar to a mixing bowl. Beat with a handheld mixer until smooth, about 3 minutes. Add vanilla and eggs and beat until combined, about 1 minute. Add flour, baking powder and milk and beat until your batter looks smooth and cohesive, about 1 minute.Spread the batter into the prepared pan. 5 Bake for 20 to 25 minutes, depending on the size and material of your pan. Darker, heavier pans tend to bake faster. Test with a cake tester or toothpick. Let the cake cool completely. 6 Once cool, run a knife around the edge of the cake before loosening the springform ring. 8 Transfer the cake to a serving platter and tighten a cake ring securely around it, making sure the edges are sealed. Prep the fruit 10 Halve enough strawberries to line the outer edge of the cake. Arrange the halved strawberries around the outer edge of the cake with the cut sides facing outward. 11 Cut the remaining berries into small pieces for the middle of the cake, and set aside for now. Make the filling 13 Heat 3 ½ ounces (100 ml) heavy whipping cream in a small saucepan until it comes to a boil, then turn off the heat. 14 In a medium sized bowl, whisk together the gelatin and ½ cup (125 milliliters) of water. 15 Slowly whisk the hot cream into the gelatin mixture until combined. Add the Greek yogurt and whisk until smooth. 16 In a separate bowl, whip 7 ounces (200 ml) of heavy whipping cream with the powdered sugar and vanilla until stiff peaks form. Fold the whipped cream into the Greek yogurt mixture until fully combined. Assemble the cake 21 Spread about one-quarter of the yogurt filling around the edge and between the strawberries. Add the cut berries to the middle of the cake and spread out evently. 23 Spread the remaining filling over the top and smooth it out with an offset spatula or butter knife. Refrigerate the cake while you prepare the glaze. Make the glaze 26 Heat 100 ml cherry juice with the sugar in a small saucepan until it comes to a boil and the sugar dissolves. 27 In a separate bowl, whisk together the gelatin and the remaining juice. 28 Add the hot mixture to the gelatin juice mixture and whisk until combined. 29 Let the glaze cool to room temperature, about 90 minutes. Do not speed up this process by putting it in the fridge. Your glaze may set up too much. 30 Pour the glaze slowly over the back of a soup soup spoon onto the chilled cake so the filling underneath stays undisturbed. Chill and decorate 32 Return the cake to the fridge and chill for about 2 more hours, for a total chill time of about 4 hours. 33 Garnish with fresh berries, optional mint, and a birthday candle if desired. Slice and serve chilled.View original recipe
