Simplicity and genius! I love this recipe. There are only four ingredients in this torte, and though it is so simple to make, it tastes fabulous. I didn't follow the recipe exactly, instead I tried strawberry yogurt with just a tiny bit of finely pureed berries. You could also make this with plain or vanilla yogurt and add a bit of sugar if you wanted a fresh fruit only taste. I also didn't use any jelly, instead I used just a bit of sugar on the berries. Of course, you could top it with other fruit; I really love strawberries and they are just coming into season here.
This is simple to make but there is a tricky bit; I had a problem with the springform pan and the water bath. Even though I covered the bottom of the pan really well with foil, some water still leaked through and made the bottom the the totre soggy. I think next time I make this I'll use a regular baking dish, and scoop to serve, instead of unmolding. It won't be as pretty, but less soggy. Also, if your yogurt is watery at all you'll want to drain off as much liquid as possible. You may even want to strain it through cheese cloth. It's very important to use a really high quality yogurt for this dessert to get a tasty finished product. I was a bit worried that the torte would taste egg-y", but it didn't at all.
Dave and I both loved this recipe; it's something I want to make over and over.
The original recipe, Strawberry Yogurt Cake, is from Country Living. I think this is more of a torte than a cake, so I've taken a bit of liberty with the name.
4 large eggs
32 ounces of lemon low-fat yogurt
2 cups small strawberries
3 tablespoons melted strawberry jelly
Heat oven to 325F. Remove rim from 8-inch springform pan and place a 12-inch square sheet of aluminum foil over bottom. Carefully replace rim, leaving edges of foil outside pan. Smooth foil edges up over side of pan. Generously coat inside of pan with a nonstick cooking spray. Place pan in a 9-inch square baking pan and set aside.
In a medium-size bowl, with wire whisk, beat eggs until frothy. Add yogurt and beat until completely combined; pour into prepared pan. Pour hot water into square pan to reach about 1-inch up side of springform pan.
Bake for 50-60 minutes or until center appears set when pan is gently tapped. Turn off oven and leave torte in oven 30 minutes longer.
Cool torte in pan on wire rack to room temperature. Refrigerate several hours or overnight before cutting.
To serve, release and remove side of springform pan. Trim foil 1/2 inch from edge of pan bottom and tuck under pan bottom. Place torte on serving plate. Arrange strawberries on top and brush with melted jelly.