recipe of the month

Vanilla Yoghurt Torte with Fruit Glaze




  • 100g melted butter
  • 200g crushed digestive biscuits

  • 3 Tbs castor sugar
  • 450ml whipping cream
  • 1 Tbs gelatine
  • 500ml greek-style yoghurt
  • 1 tsp vanilla extract

  • 1 ½ Tsp cornflour
  • 60ml water
  • 6 Tbs castor sugar
  • 1 tin pitted black cherries

METHODvanila yoghurt torte

  1. For the crust: mix together biscuit crumbs and butter and press into the bottom of a 24cm spring-form cake tin.
  2. For the filling: put 3 Tbs of the sugar and all the cream in a pan and heat to just below boiling point. Remove from heat and sprinkle over gelatine and whisk until dissolved. Allow to cool before adding yoghurt and vanilla. Stir until completely smooth. Pour vanilla mixture into the tin and chill for 3 hours.
  3. For the glaze: blend cornflour with 1 Tbs of the water in a small pan to make a smooth paste. Add 50ml of the tinned fruit liquid and sugar and mix until smoothly combined. Place on a high heat and bring to the boil. The glaze will thicken to a jam-like consistency. Remove from the heat and allow to cool before spreading over chilled torte. Leave the torte to chill for another hour before serving.




home | courses | testimonials | contact us| recipe of the month