Introduction
Have you ever craved a dessert that combines the creaminess of a cheesecake, the richness of a chocolate cake, and the tangy sweetness of berries? Look no further! The Yogurette Torte with Mascarpone is a decadent dessert that perfectly marries these elements into an irresistible treat. Originating from Germany, where it is known for its delectable pastries and cakes, the Yogurette Torte with Mascarpone is a delightful twist on a classic torte with the addition of Yogurette – a popular strawberry yogurt chocolate bar in Germany. This dessert promises a unique taste experience that will delight the palates of both the young and the young at heart.
Ingredients
- For the Cake:
- 200 grams of all-purpose flour
- 50 grams of cocoa powder
- 2 teaspoons of baking powder
- 250 grams of sugar
- 1 packet of vanilla sugar
- 4 large eggs
- 200 ml of neutral oil (like sunflower or canola)
- 200 ml of water
- For the Filling:
- 8 Yogurette bars
- 400 grams of Mascarpone
- 200 ml of heavy cream
- 80 grams of powdered sugar
- 1 packet of gelatin (or equivalent)
- 200 grams of fresh strawberries
Directions and Preparation Method
For the Cake:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease and line a round cake tin with parchment paper.
- In a large bowl, combine the flour, cocoa powder, baking powder, sugar, and vanilla sugar.
- Add the eggs, oil, and water to the dry ingredients. Using an electric mixer, mix until the batter is smooth and well combined.
- Pour the batter into the prepared cake tin and smooth the surface with a spatula.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the tin for about 10 minutes, then remove it from the tin and let it cool completely on a wire rack.
For the Filling:
- Chop the Yogurette bars into small pieces and set aside.
- In a large bowl, combine the Mascarpone, heavy cream, and powdered sugar. Whip until the mixture is smooth and creamy.
- Prepare the gelatin according to the package instructions and gradually add it to the Mascarpone mixture, whipping continuously.
- Finally, fold in the chopped Yogurette bars and fresh strawberries.
- Cut the cooled cake horizontally into two equal layers. Spread the Mascarpone filling onto the bottom layer of the cake, then place the second layer on top.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the filling to set.
FAQs
1. Can I use other chocolate bars instead of Yogurette?
Yes, you can use any chocolate bar of your choice. However, using Yogurette adds a unique strawberry yogurt flavor that complements the Mascarpone filling perfectly.
2. What can I use as a substitute for Mascarpone?
If you can’t find Mascarpone, you can use cream cheese as a substitute. However, keep in mind that cream cheese has a stronger, tangier flavor than Mascarpone.
3. Can I make this cake a day ahead?
Absolutely! In fact, this cake tastes even better when made a day ahead as it allows the flavors to meld together beautifully. Just be sure to keep it refrigerated until ready to serve.
4. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Conclusion
There you have it – a deliciously decadent Yogurette Torte with Mascarpone that is sure to impress your guests at your next gathering. This cake is not only visually appealing, but also offers a delightful combination of flavors and textures. So, why wait? Roll up your sleeves and get baking! And once you’ve enjoyed this delightful dessert, don’t forget to share the recipe with your friends and family. They’ll thank you for it!