German Yogurt Cake (with Berries) Recipe
This yogurt cake with berries is a light and beautiful German cake made with a fluffy base, creamy Greek yogurt filling, fresh berries, and a glossy berry glaze. It’s the perfect greek yogurt cake for spring, birthdays, and Kaffee und Kuchen and I love that it's not too sweet!
Servings: 12 slices
Calories: 274kcal
Equipment
- 1 springform pan 9 in (23 cm) diameter
Ingredients
Cake base:
- 50 grams butter ok to use salted here, room temperature
- 75 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs size US large
- 120 grams all-purpose flour
- 7 grams baking powder
- 50 milliiters milk
Cake filling:
- 500 grams fresh strawberries or mixed berries, plus more for garnish
- 100 milliliters heavy whipping cream
- 18 grams gelatin
- 400 grams Greek yogurt full fat or 2%
- 200 milliliters heavy whipping cream
- 65 grams powdered sugar
- 2 teaspoons pure vanilla extract
Glaze:
- 200 milliliters cherry juice divided
- 35 grams granulated sugar
- 5 grams gelatin
Instructions
Make the Cake Base
- Preheat the oven to 350°F (180°C). Line the bottom of a springform pan with parchment paper.
- Add the butter and sugar to a mixing bowl. Beat with a handheld mixer until smooth, about 3 minutes. Add vanilla and eggs and beat until combined, about 1 minute. Add flour, baking powder and milk and beat until your batter looks smooth and cohesive, about 1 minute.Spread the batter into the prepared pan.50 grams butter, 75 grams granulated sugar, 1 teaspoon pure vanilla extract, 2 eggs, 120 grams all-purpose flour, 7 grams baking powder, 50 milliiters milk
- Bake for 20 to 25 minutes, depending on the size and material of your pan. Darker, heavier pans tend to bake faster. Test with a cake tester or toothpick. Let the cake cool completely.
- Once cool, run a knife around the edge of the cake before loosening the springform ring.
- Transfer the cake to a serving platter and tighten a cake ring securely around it, making sure the edges are sealed.
Prep the fruit
- Halve enough strawberries to line the outer edge of the cake. Arrange the halved strawberries around the outer edge of the cake with the cut sides facing outward.500 grams fresh strawberries
- Cut the remaining berries into small pieces for the middle of the cake, and set aside for now.
Make the filling
- Heat 3 ½ ounces (100 ml) heavy whipping cream in a small saucepan until it comes to a boil, then turn off the heat.100 milliliters heavy whipping cream
- In a medium sized bowl, whisk together the gelatin and ½ cup (125 milliliters) of water.18 grams gelatin
- Slowly whisk the hot cream into the gelatin mixture until combined. Add the Greek yogurt and whisk until smooth.400 grams Greek yogurt
- In a separate bowl, whip 7 ounces (200 ml) of heavy whipping cream with the powdered sugar and vanilla until stiff peaks form. Fold the whipped cream into the Greek yogurt mixture until fully combined.200 milliliters heavy whipping cream, 65 grams powdered sugar, 2 teaspoons pure vanilla extract
Assemble the cake
- Spread about one-quarter of the yogurt filling around the edge and between the strawberries. Add the cut berries to the middle of the cake and spread out evently.
- Spread the remaining filling over the top and smooth it out with an offset spatula or butter knife. Refrigerate the cake while you prepare the glaze.
Make the glaze
- Heat 100 ml cherry juice with the sugar in a small saucepan until it comes to a boil and the sugar dissolves.200 milliliters cherry juice, 35 grams granulated sugar
- In a separate bowl, whisk together the gelatin and the remaining juice.5 grams gelatin
- Add the hot mixture to the gelatin juice mixture and whisk until combined.
- Let the glaze cool to room temperature, about 90 minutes. Do not speed up this process by putting it in the fridge. Your glaze may set up too much.
- Pour the glaze slowly over the back of a soup soup spoon onto the chilled cake so the filling underneath stays undisturbed.
Chill and decorate
- Return the cake to the fridge and chill for about 2 more hours, for a total chill time of about 4 hours.
- Garnish with fresh berries, optional mint, and a birthday candle if desired. Slice and serve chilled.
Video
Notes
- There is no need to butter and flour the sides of the springform pan for this cake.
- Make sure the cake is completely cool before assembling.
- Prep all of the fruit before making the filling so the gelatin mixture doesn’t begin setting too soon.
- Pour the glaze only once it has cooled to room temperature.
- Store the cake in the refrigerator for up to 3 days.
Nutrition
Calories: 274kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 64mg | Potassium: 252mg | Fiber: 1g | Sugar: 20g | Vitamin A: 527IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 1mg