About this recipe:This creamy torte was the star of our Easter buffet to which everyone brought something special. Delicate chocolate sponge layers are complemented by a lovely creamy yoghurt filling and tinned fruits of your choosing. Anything from mandarin oranges to cherries work well here!
4 egg yolks
150g plain flour
1 1/2 teaspoons baking powder
2 heaping tablespoons unsweetened cocoa
4 egg whites
4 tablespoons water
150g caster sugar
Pinch of salt
500g natural yoghurt
2 (400g) tins fruit (mangoes or mandarins work well)
Icing sugar to taste
3 sheets gelatine
475ml whipping cream
Juice of 2 lemons
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Preheat the oven to 180 C / Gas 4. Line a 25cm springform tin with baking parchment and grease it.
Beat the egg yolks. Sieve the flour with cornflour, baking powder and cocoa and fold into the egg yolks. Beat the egg whites with water, sugar and salt until stiff and fold into the flour mixture.
Bake the sponge in the preheated oven for 40 minutes until a skewer comes out clean. Cool and carefully remove from the tin. Cool completely and cut once through the middle to make two rounds.
Strain the yoghurt for 30 minutes through a coffee filter or muslin placed in a fine sieve. Drain the tinned fruit, retaining the juice.
Sweeten the strained yoghurt with icing sugar to taste.
Mix the juice from the tinned fruits with the gelatine and dissolve the gelatine in the microwave (you can also heat the juice in a small pan on the hob and then use it to dissolve the gelatine). Place it into the fridge for a short while so that the mixture thickens a bit (but don't allow it to set).
In the meantime quickly beat the cream until stiff. Fold the cream and lemon juice into the gelatine mixture. Mix the yoghurt with the fruit, retaining some fruit for decoration.
Spread the filling over the tart base. Place the second half of the sponge on top of this and pour more filling on top of this.
Decorate with the remaining fruit and place into the fridge immediately. Leave for a few hours in the fridge until the filling has set.