Apricot yoghurt torte


Total time: 4hr 30m
Preparation Time: 30m

Servings
For 12 piece


Nutritional Information

Contains 225 Kcal, 5g Protein, 28g Carbohydrates, 10g Fat


Ingredients

  • Base
  • 80 g apricot jam
  • 160 g butter biscuit (e.g. Petit Beurre)
  • Yoghurt mousse
  • 50 g sugar
  • 500 g apricot yoghurt
  • 7 leaves gelatine, immersed in cold water for approx. 5 mins.
  • 3 tbsp water, boiling
  • 2.5 dl full cream
  • 2 fresh egg white
  • 1 pinch salt
  • Fruit jelly
  • 1 tsp lemon juice
  • 5 bags fruit tea (e.g. strawberry, raspberry and rhubarb)
  • 3 tbsp sugar
  • 3 dl water
  • 5 leaves gelatine, immersed in cold water for approx. 5 mins.
  • Utensils
  • One springform pan (approx. 24 cm in diameter), brushed with a little oil and lined with cling film

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Instructions

  • Base

    Place the springform pan on a cake plate. Spread the biscuits over the base in a circle, overlapping slightly. Transfer the jam to a disposable piping bag. Cut off the tip, pipe the jam onto the biscuits.
  • Yoghurt mousse

    Mix the yoghurt and sugar in a bowl. Dissolve the gelatine in boiling water, combine with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Whip the cream until stiff, place on top of the yoghurt mixture. Beat the egg white with the salt until stiff, carefully fold into the mixture along with the whipped cream. Spread the yoghurt mixture over the biscuits, smooth down. Cover the torte and refrigerate for approx. 3 hrs. until set.
  • Fruit jelly

    Bring the water, lemon juice and sugar to the boil in a pan, remove from the heat, add the teabags, leave to steep for approx. 5 mins. Remove the bags, stir the gelatine into the hot liquid, allow to cool a little. Pour the jelly over the torte, leave to set in the fridge for approx. 1 hr. Carefully remove the tin frame.
  • Tip:

    Decorate with peppermint leaves.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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