Go Back
–+ servings
Erdbeertorte mit Joghurtcreme

Erdbeertorte mit Joghurtcreme – A Light Summer Delight

Erdbeertorte mit Joghurtcreme is a refreshing cake that captures the essence of summer with its light, creamy texture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 100 g Butter margarine can substitute for a vegan option
  • 150 g Zucker swap with honey or maple syrup for natural sweetness
  • 3 large Eier replace with applesauce or flaxseed for a vegan alternative
  • 200 g Mehl gluten-free flour is a perfect alternative
  • 1 tsp Backpulver
For the Yogurt Cream
  • 300 g Erdbeeren feel free to use raspberries or blueberries for a twist
  • 400 g Joghurt opt for plant-based yogurt if preferred
  • 200 ml Sahne plant-based cream also works well
  • 10 g Sofort Gelatine agar-agar can be a great plant-based substitute
For the Fruit Glaze
  • 200 g Erdbeeren (for glaze) use other fruits based on your preference
  • 50 g Zucker adjust to taste depending on the sweetness of your fruit

Equipment

  • electric mixer
  • Blender or food processor
  • 26 cm springform pan

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, use an electric mixer to cream together softened butter and sugar until light and fluffy, about 3-5 minutes.
  2. Add eggs one at a time into the creamed mixture, mixing well after each addition for about 2 minutes until smooth.
  3. In a separate bowl, whisk together flour and baking powder, then add to the wet ingredients, mixing on low speed until just combined.
  4. Pour the batter into a greased 26 cm springform pan, and bake in a preheated oven at 180°C for 15-20 minutes.
  5. While the cake cools, wash and hull fresh strawberries, then puree them until smooth.
  6. In a chilled mixing bowl, whip heavy cream until stiff peaks form, about 3-5 minutes.
  7. In another bowl, mix yogurt with instant gelatin until smooth, then fold in whipped cream and strawberry puree.
  8. Once the sponge is cooled, spread the yogurt cream mixture over the top evenly and refrigerate for at least 1-2 hours.
  9. Prepare the fruit glaze by pureeing additional strawberries with sugar, heating gently, and mixing in gelatin according to package instructions.
  10. Let the glaze cool slightly and pour it over the chilled yogurt cream layer, then chill for another hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Serve chilled, optionally garnished with fresh berries or a drizzle of chocolate sauce. Ideal for summer gatherings and celebrations.

Tried this recipe?

Let us know how it was!