Iced Cinnamon Torte

6hr 30m
Preparation/cooking time: ca. 30m + Freeze: ca. 300m + Refrigerate: ca. 60m

For 16 pieces

Nutritional Information

Contains 198 Kcal, 4g Protein, 13g Carbohydrates, 14g Fat


  • 400 g Greek yoghurt plain
  • 5 tbsp. icing sugar
  • 0.5 tbsp. cinnamon
  • 1 tbsp. cherries
  • 2 dl full cream, whipped until stiff
  • 1 round chocolate sponge cake base, cut through twice
  • 25 g chopped pistachios
  • 10 physalis

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  • In a bowl, mix the yoghurt with the remaining ingredients and kirsch until smooth. Carefully fold in the cream. Layer the biscuit and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hours.
  • Remove the tin frame, cover the torte with the whipped cream and freeze for another 2 hours.
  • Transfer the torte to the fridge for about an hour before serving, remove the spring form base, slide the torte onto a platter and decorate with pistachios and physalis.

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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