Yogurette Torte - A Birthday Yoghurt-Raspberry Cream Cake

As a child, I really admired these cream cakes (called "Torte") made with all those fancy German chocolate bars such as Kinderschokolade, Ferrero Rocher, Raffaello, Yogurette, etc. As I saw this recipe of a cream cake made with the Yogurette chocolate bar which gives it a pink color, I immediately had to think about my friend whose birthday was coming up.

I also learned a lot about how to prepare an airy and fluffy sponge cake (in German "Biskuitboden")...

Yogurette is a chocolate bar that has a creamy yogurt strawberry filling. The cream cake uses an airy sponge cake topped with a like yogurt-créme fraiche cream with chopped yogurette and frozen raspberries. Despite the cream and chocolate bars, due to the tarte yoghurt and créme fraiche, it actually is a light cake. I added some fresh lemon juice to balance the sweetness even more.

Happy Birthday, T. :)


Cake Bottom:
  • 3 Eggs
  • 100g (1/2 cup) sugar
  • 60g (1/2 cup) flour
  • 1 box instant vanilla pudding mix
  • 500g plain yogurt
  • 1 package instant gelatine ("Sofort Gelatine")
  • 200g créme fraiche
  • 1 package vanilla sugar
  • 250ml whipping cream
  • 1 package cream stabilizer ("Sahnesteif")
  • 10 bars Yogurette (chocolate bar with strawberry yogurt filling)
  • 500g frozen raspberry
  • 2 tablespoon of fresh squeezed lemon
  • 6 bars Yogurette


Preheat oven to 200 degree Celsius ("Ober/Unterhitze"). Grease a 26cm round springform.
  1. Cake Bottom: Mix the eggs and the sugar for about 8-10 minutes. This is the most important step, be careful to not underwhip them, take your time. It may even need a little longer if you use an electrical hand mixer instead of a stand mixer. The consistency of the liquid needs to turn into a white creamy consistency and the volume will double. The sugar will work as a stabilizer. If you don't mix it long enough, the sponge cake will not rise and be airy. In a separate bowl, mix the flour and vanilla pudding mix (a powder). Then, sieve the flour mix into the creamy eggs and fold it lighltly into the egg mix by hand (to not take out too much of the air). Bake in preheated oven for about 10-15 minutes. Prick with a skewer to see whether the cake is done. Take out and let cool completely for about 1 hour. Loosen the bottom from the spring form with a knife, but leave it in.
  2. Prepare the cream: Mix the yogurt with the instant gelatine. Instant gelatine is a powder and does not need to be dissolved in water beforhand but can go into the liquid immediately (you can also substitute with normal gelatine and prepare according to package instructions). Add the créme fraiche, the sugar and vanilla sugar and stir. In a separate bowl, whip the whipping cream for a few seconds and add the cream stabilizer. Mix, till cream is completely stiff. Fold the whipped cream under the yogurt mix. Now, chop the Yogurette chocolate bars and add to the cream. Add the frozen raspberries and lemon juice and fold everything under. The frozen raspberries will bleed into the cream which will give it a light pink color. You can reduce the bleeding a bit by dusting the raspberries with a bit of flour before adding to the cream.
  3. Assemble the Cream Cake ("Torte"): Spread the cream onto the cake bottom which is still in the springform. The form will prevent the cream from spreading out. Cool the cake in the fridge for about 3 hours. Cut the remaining 6 Yogurette chocolate bars in half and decorate around the cake top.

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