Monday, August 22, 2016

Cherry White Chocolate Chip Yogurt Torte

These past few weeks my mind and kitchen have been geared toward Fall recipes. However, last weekend I made myself get some baking done utilizing the summer fruit flavor that will be gone all too soon.

This torte is from a German cooking magazine. I love the cherry, white chocolate combo which I think is both summery and elegant. The yogurt gives it a light, slightly sour taste. This is a German recipe so there is about a 1/3 less sugar in it that a comparable American version. You could lighten the recipe up further by substituting non-fat or low-fat yogurt and light cream.

I changed the recipe up a bit and admittedly, only got it right on my third try. The cake original cake base recipe was too sticky and impossible to work with. I solved that mostly be extending the original baking time and changing the dry ingredients measurements. The second try I spilled the still liquid yogurt mixture all over the counter. Yeah. Fun times.

The torte takes a while to make, even shorter when you are not making it three times, ugh. There are several steps but the end result is worth it. You can pit the cherries, make the cake base and the cherry jelly the day before which will save time.  Be aware it takes at least 4 hours in the refrigerator for the torte to harden enough to be served. 

My husband enjoyed a piece and asked me to put another in the freezer for him. He wants to try it frozen. Not such a crazy idea. 

If you want to be extra fancy, you could melt some extra white chocolate and dip the cherries in it before using them to decorate the top of the cake. 

Cherry White Chocolate Chip Yogurt Torte
Prep Time: 45 minutes
Bake time: 25 minutes
Chill Time: 4-6 hours
Yield: 8-10 slices


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons cold water
  • 1/3 cup plus 1/2 cup white granulated sugar
  • 3/4 cup plus 2 tablespoons gelatin powder
  • 1 lb fresh pitted cherries, plus 8-10 whole cherries with stem intact for garnish
  • 3/4 cup cherry juice
  • 3+1/4 cups plain full-fat yogurt 
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1/2  cup white chocolate chips

  • Preheat oven to 300 degrees F.
  • Line a 10" springform pan with baking paper.
  • Whisk together the flour and baking powder and salt.
  • Separate the eggs.
  • Beat the egg whites with 2 tablespoons of cold water and 1 pinch of salt until stiff peaks form.
  • Sprinkle the 1/3 cup of sugar over the egg whites, beat in the egg yolks one at a time.
  • Fold in the flour/baking powder mixture.
  • Transfer the mixture to the prepared pan, place the pan in the oven and bake for 20-25 minutes, until the cake just starts to turn golden on top nd it;s no longer sticky to touch.
  • Remove from oven and transfer the cake to a wire rack to cool.
  • Peel off the parchment paper from the cake. Place the cake base on a serving plate and place a torte ring* around the cake base.
  • If you want to be sure of no leakage, use a layer of aluminum foil underneath the cake layer to cradle the bottom of the cake, making sure it comes about 2 inches up the sides all the way around.  
  • Remove 1 tablespoon of gelatin from the 1/4 cup and dissolve the tablespoon in cold water. Dissolve the other 3 tablespoons separately in cold water.
  • Warm the cherry juice and add the prepared dissolved gelatin until combined with the cherry juice. Remove from heat and let cool.
  • Whisk together the yogurt,  1/2 cup of sugar and vanilla extract. Beat the cream until stiff peaks form.
  • Fold the whipped cream into the yogurt mixture.
  • Dissolve the remaining gelatin over a low heat.  Add 2 tablespoons of the yogurt mixture and combine. Then add the rest of the yogurt mixture and stir until smooth.
  • Place a thin layer of the yogurt cream on top of the cake base, then add the fresh cherries on top.
  • Sprinkle the 1/2 cup of white chocolate Chips on top of the cherries.
  • Add the rest of the yogurt dream to the torte ring.
  • Add the cherry jelly in blobs on top and use a fork to swirl it around to create a marbling effect. 
  • Place the torte in the refrigerator for at least 4 hours.Make sure you check carefully that the cake has solidified before removing the outer ring. 
  • Remove the torte from the refrigerator, discard the aluminum foil, garnish with the reserved whole cherries and white chocolate chips and serve immediately.
*If you do not have a torte ring, reassemble the springform ring around the cake. 

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