Strawberry Yogurt Torte Recipes

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

STRAWBERRY YOGURT TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
• Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

STRAWBERRY TORTE

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

RHUBARB FROZEN YOGURT TORTE

Steps:

• Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
• Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
• Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
• Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
• *Available at Italian markets and specialty foods shops.

STRAWBERRY YOGURT DESSERT

Steps:

• In a large bowl, combine milk, yogurt and lemon juice; fold in whipped topping and berries. Chill until serving.

STRAWBERRY FUDGE TORTE

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 9-in. springform pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth. Beat in confectioners' sugar; fold in whipped topping. , Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 in. of edges; top with cream cheese mixture. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set. , Drizzle with remaining fudge topping. Serve immediately.