Melitta's Yoghurt Torte

Biscuit dough (sponge cake or Swiss roll):

  • Eggs separated
  • 120 g Icing sugar und one Dr. Oethker Vanilla sugar, mix together
  • 150 g Flour and 1 teaspoon baking powder, mix together

Whip the 5 egg whites until stiff; add sugar and vanilla sugar mix. Add one egg yolk at a time into the mixture. Once done, carefully, in small quantities, add the flour and baking powder mix.

Place in a 10 inch spring form lightly greased

Bake at 355º F for 25 to 28 minutes

Crème:

  • 500 g Yoghurt 3.5 %
  • 120 g Icing sugar
  • 1/16 L Rum
  • Juice of ½ a lemon
  • 2 package of Knox gelatin
  • ¼ L Whipped cream
  • Fruit of choice

 

Mix yoghurt together with sugar, rum and lemon juice. Make the gelatin by following the package instruction and add to yoghurt mixture. Carefully add the whipped cream.

Final step:

Once the dough is cool, cut it in two halves. Freeze one half for later use.

Use the clean spring form and line the sides with parchment paper. Place the one half of the cake in the bottom of the spring form. Spread apricot jam lightly over the bottom. Add 250 g blue berries on top and carefully pour the yoghurt crème and place the spring form in the fridge for about 12 hours. Once cold and stiff take the parchment paper ring from the spring form and cut wedges.