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Yogurt Torte

Executive Pastry Chef Danilo Pamintuan,
Piazza De Nardi

The cherries used in this garnish are available at Piazza De Nardi. This recipe is for a whole torte, the photo depicts a single serving.The airy smooth cream filling has light aromatic notes of vanilla. The dish intensifies with a fiery cherry finish.

3 egg yolks
1/2 cup sugar
100g cream cheese
2 cups plain yogurt
1 vanilla bean, split and scraped
4 gelatin leaves
2 cups whipping cream
1/4 cup sugar

White Sponge Cake
15 eggs
1 cup less 1 Tbsp butter, melted
2 cups sugar
1 3/4 cups flour
1 3/4 cups cornstarch

2 Tbsp Kirsch
1 cup cream, whipped
fruit, in season

White Sponge Cake
1.   Preheat oven to 350˚F.
2.   In large bowl beat eggs, butter.
3.   Sift in dry ingredients and stir, being careful not to over mix. Pour into greased, 9″ round cake pan.
4.   Bake 30-45 min until the centre of the cake bounces back when pressed.
5.   Cool. Slice into two layers.

1.   In a large mixing bowl, beat 1/2 cup sugar and egg yolks until creamy.
2.   Add cream cheese, yogurt and vanilla, stir until sugar dissolves.
3.   In a medium bowl, whip cream until light and fluffy. Add 1/4 cup sugar. Fold into yogurt mixture.
4.   Soak gelatin leaves in cold water.
5.   Remove gelatin from the water. In a small heat resistant bowl, melt gelatin over a small saucepan of boiling water.
6.   Remove from heat and add a cup of the yogurt mix. Stir until combined.
7.   Add gelatin mixture to yogurt mixture. Stir until combined.

1.   In a 9″ springform pan, place a slice of sponge.
2.   Brush sponge with Kirsch.
3.   Pour in the yogurt filling.
4.   Top with another slice of sponge.
5.   Cover and chill at least 4 hours.
6.    Garnish the top with whipped cream and fruit.

Yield 8 servings

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